Eggplants with rice and yogurt
6 servings
75 minutes
Baked eggplants are stuffed with rice, sprinkled with breadcrumbs and baked in the oven. Serve well with yogurt - or with sour cream.
1
Heat butter with 50 ml of olive oil, add finely chopped onion, fry for five minutes, then add finely chopped tomatoes. Fry on medium heat, stirring, for fifteen minutes. Let the sauce cool and blend it, add salt and sugar, mix and set aside.
- Butter: 50 g
- Olive oil: 150 ml
- Onion: 1 head
- Tomatoes: 500 g
- Salt: to taste
- Sugar: 1 teaspoon
2
Cut the eggplants in half lengthwise, score the flesh with a knife, salt, and place in a baking dish. Drizzle with remaining olive oil and bake in a preheated oven at 180 degrees for thirty minutes.
- Eggplants: 6 pieces
- Olive oil: 150 ml
3
Cook rice in parallel.
- Long grain rice: 6 tablespoons
4
Remove the eggplants from the oven but do not turn it off. Let them cool a bit, then carefully scoop out the flesh with a teaspoon, trying not to damage the skin. Remove the seeds and chop the flesh.
- Eggplants: 6 pieces
5
Mix the eggplant flesh with rice and tomato sauce, and distribute the mixture into the eggplant skins. Sprinkle with breadcrumbs and pepper. Return to the oven and bake for twenty-five minutes. Serve with yogurt or sour cream.
- Eggplants: 6 pieces
- Long grain rice: 6 tablespoons
- Tomatoes: 500 g
- Breadcrumbs: 50 g
- Ground black pepper: to taste
- Yogurt: 200 g