Vegetables Recipes - Cheesey Stuffed Aubergines

Ingredients

• 100 g/4 oz/1/2 cup long-grain rice

• 2 large aubergines (eggplants), halved lengthways

• 1 onion, chopped

• 1 garlic clove, crushed

• 30 ml/2 tbsp olive oil

• 400 g/14 oz/1large can chopped tomatoes

• 5 ml/1 tsp ground cinnamon

• 30 ml/2 tbsp chopped parsley

• Salt and freshly ground black pepper

• 100 g/4 oz Cheddar cheese, grated

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Method:

1. Cook the rice in plenty of boiling salted water until tender. Drain, rinse with cold water and drain again.

2. Meanwhile, scoop out most of the flesh from the aubergines and cut into dice.

3. Boil the cubes and the aubergine shells in salted water for 5 minutes. Drain, rinse with cold water and drain again.

4. Lay the aubergine shells in a greased baking tin (pan). Fry (sauté) the onion and garlic in the oil for 2 minutes.

5. Stir in the tomatoes, rice and aubergine dice and simmer for 5 minutes or until the rice has absorbed most of the liquid.

6. Season with the cinnamon, parsley and a little salt and pepper. Pile into the aubergine skins.

7. Sprinkle with the cheese and bake at 180°C/350°F/gas mark 4 for 20 minutes or until tender and the tops are golden brown.