yes of healthy recipes we talked, you can not miss the faithful eggplant. With an impressive flavor and noble ingredients, the stuffed eggplant with rice They don’t take as long to make as it seems. The secret to shorten the time? Precooking vegetables in the microwave.
In terms of benefits, it has them all: minerals, vitamins, serotonin, antioxidants and more. Now, what I like most about eggplant is that it is super versatile and supports endless fillers; from minced meat, tuna, to its vegetarian version with rice or quinoa.
The cerealson the other hand, are a source of Energy to perform daily activities. Rice in particular is one of the most consumed cereals worldwide, so it will surely be in your pantry. And if it is integral, even better to increase the contribution of fibers and vitamins.
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Cook the Integral rice with water the time indicated on the package. Drain and reserve.
peel and chop the White onion in cubes, the tomatoes into cubes and grate the carrot.
Wash and split eggplant in half lengthwise. Cook between courses in the microwave at a medium temperature for 5 minutes.
Carefully remove the pulp of the eggplant. Sauté the onion for 10 minutes in a skillet with olive oil. Time to add the tomato and fry for 10 more minutes. Add the pulp of the chopped eggplant and the cooked rice.
Turn off the heat and remove the pan from the heat. In this point, to incorporate the carrot grated raw, followed by salt and pepper. Mix to integrate flavors.
Take the hollowed out aubergine and with the help of a spoon, pour the filling of integral rice, the pulp of the aubergine, the carrot, the onion and the tomato. Accommodate on a plate suitable for the oven.
Sprinkle bread crumbs Y parsley surface dry. Drizzle with a thread of oil and take to the oven for twenty minutes at 200 C until golden on the surface.
At the moment of serving, a final thread of tahini Provides greater depth of flavor.
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With what to accompany the eggplant stuffed with rice
These stuffed eggplant with rice They form a complete lunch to enjoy on their own together with a light vegetable cream starter or a fresh green leafy salad.
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The news
Aubergine stuffed with rice and vegetables: meatless version of a recipe that always triumphs
was originally published in
Direct to the Palate
by Ines Vazquez Noya.