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Side dishes and vegetables, vegetarian dishes and bakes 31
Aubergine towers [Index: ]
MCRC00903945_BO_Auberginentuermchen-010_F39MCRC00914918_SE_Auberginentuermchen-009MCRC00903217_NF_Auberginentuermchen-010_RZ1Vegetarian recipesStartersVegetablesPreparation methodsAu gratin dishesRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Medium ovenproof dish
RICE:
10 g butter
100 g wild rice mixture
½ small onion
1 small bay leaf
1 clove
AUBERGINES:
2 large aubergines, approx. 450 g each
Sea salt
½ bunch chives
2 sprigs thyme
2 stems oregano
200 g sheep's cheese
250 g cherry tomatoes
3 eggs
3 tbsp olive oil
Pepper, freshly ground
Cayenne pepper
700 g chopped tomatoes
1 tsp sugar
125 g mozzarella
Per serving
512 kcal, 34 g carbs, 30 g fat, 25 g protein,
2,8 BU
PREPARATION
1. Melt the butter in a pot and briefly sweat the rice in it. Top up with water. Peel the onion. Fix the
bay leaf to the onion with the clove, add to the rice and cook whilst covered.
2. Wash the aubergines and cut off the stem. Cut each aubergine into 4 round, equally thick slices.
Scoop out the inside of the aubergine using a tablespoon. Leave a border of approx. 1 cm around the
edge when doing so. Cut the flesh into cubes approx. ½ cm in size and season with salt. Score the
skin of the aubergine pieces and season the aubergines on the inside and outside with salt.
3. Rinse the herbs, shake them dry and chop them roughly. Cut the sheep's cheese into small cubes
and mix with the herbs. Finely dice the cherry tomatoes and add them.
4. Mix the eggs together with the olive oil, season with sea salt and pepper and mix together with
the cheese and tomato mixture. Add the rice and season to taste once again.
5. Dry off the aubergine pieces with kitchen towel. Pour the tomato chunks into an ovenproof dish,
position the aubergine towers and fill them with the rice mixture.
6. Cut the mozzarella into 8 slices, top the aubergine towers with them and cook as indicated.
Oven setting:
Top/bottom heating
210 °C
Cooking time: 45-50 minutes
Compact oven setting:
Top/bottom heating
210 °C
Cooking time: 45-50 minutes
Tip:
Serve it with a fresh flatbread
or baguette.
!
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