Stuffed brinjals

Ingredients 8
Servings 1


Serving Change
  • 2
    medium aubergines
  • 30
    olive oil
  • 125
    uncooked brown rice
  • 2
    ripe tomatoes
  • 15
    each chopped marjoram and chives
  • 200
    fresh mushrooms
  • herb salt
  • milled black pepper


Halve brinjals and hollow out centres, leaving a 1 cm thick shell. Chop scooped-out flesh.
Place brinjals face down in half the oil in a frying pan. Add a little water.
Steam, covered, until brinjals have softened. Remove from pan.
Meanwhile, in a separate saucepan, boil rice in lightly salted water for about 45 minutes, or until cooked to your liking. Add tomatoes, chopped brinjal flesh and herbs to frying pan and cook until softened. Remove from pan.
Fry mushrooms in remaining olive oil. Season to taste with salt and pepper.
Layer rice, tomato mixture and mushrooms alternately in brinjal cases, finishing with mushrooms.
Heat through in the oven at 160 ºC for about 5 minutes and serve.

Read more on: steam  |  bake  |  shallow-fry

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