Eggplants with Rice and Yogurt
Main Dishes • European
Description
Baked eggplants are stuffed with rice, sprinkled with breadcrumbs, and baked in the oven. They pair well with yogurt—or sour cream.
Ingredients
- Eggplants 6 pieces
- Olive Oil 5 fl oz
- Long-Grain Rice 6 teaspoons
- Breadcrumbs 0 oz
- Butter 0 oz
- Onion 1 head
- Tomatoes 20 oz
- Sugar 1 tablespoon
- Salt to taste
- Yogurt powder 5 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the butter together with 50 ml of olive oil, add finely chopped onion, and sauté for five minutes. Then, add the finely diced tomatoes. Cook on medium heat, stirring, for fifteen minutes. Allow the sauce to cool and then blend it in a blender. Add salt and sugar, mix well, and set aside.
Step 2
Cut the eggplants in half lengthwise, score the flesh with a knife, sprinkle with salt, and arrange them in a baking dish. Drizzle with the remaining olive oil and bake in a preheated oven at 355°F for thirty minutes.
Step 3
At the same time, cook the rice.
Step 4
Remove the eggplants from the oven, but do not turn it off. Let them cool slightly, then carefully scoop out the flesh with a teaspoon, taking care not to damage the skin. Remove the seeds and chop the flesh.
Step 5
Mix the flesh of the eggplants with the rice and tomato sauce, then spoon the mixture into the eggplant skins. Sprinkle with breadcrumbs and season with pepper. Return to the oven and bake for twenty-five minutes. Serve with yogurt or sour cream.
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