Aubergines stuffed with rice and feta
Oven-baked aubergines stuffed with rice, tomatoes, herbs and feta.
Active time30 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 2 aubergines
- 10 g mint
- 100 g feta
- 20 ml olive oil
- 150 g uncooked rice
- 250 g tinned chopped tomatoes
Preparation
Preheat the oven to 180 °C. Wash the aubergines and halve them lengthways. Scoop out the flesh, leaving a 1 cm shell, and dice the flesh you removed.
2 aubergines- oven
- knife
- spoon
Brush the shells with half the oil and bake for 20 minutes.
20 ml olive oil- oven
- pastry brush
- baking tray
While the aubergines are precooking, cook the rice in boiling water according to the packet instructions, then drain.
150 g uncooked rice- saucepan
- colander
While the aubergines are precooking and the rice is cooking, fry the aubergine flesh for 10 minutes in the remaining oil. Add the tomatoes and simmer for 5 minutes.
250 g tinned chopped tomatoes- frying pan
- spatula
Mix the cooked aubergine flesh and tomatoes with the drained rice. Wash and chop the mint, then stir it into the filling.
10 g mint- spatula
- knife
Fill the aubergines with the stuffing and crumble the feta over the top. Bake for 30 minutes, until the shells are tender.
100 g feta- ovenproof dish
- oven
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration