Stuffed Aubergines

 

A very appreciated dish in my home. It is a good one, but I do not pretend I am right, because ”Where you are right, no flower is growing.”, as Amos Oz stated in ”How to Cure a Fanatic”.

Difficulty: medium. 

Kitchen tools:

- cutting boards;

- knife;

- oven tray;

- oven;

- baking paper;

- cooker;

- wok pan;

- grater;

- kitchen brush;

- vegetable peeler;

- spatula;

- tablespoon;

- plates.

Duration: 1.30 h.

Serves: 3.

You need:

- 3 medium sized aubergines;

- 1 large tomato (rinsed and diced);

- 1 carrot (peeled and diced);

- 1 corn cob (or canned corn);

- 330 g of tomato sauce;

- 200 g of plant based cheese (grated);

- 200 g of rice;

- 70 g of frozen peas;

- 100 ml of wine (white or rose);

- water (if needs be);

- olive oil (I forgot to add it in the picture 😟);

- sat and pepper (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Preheat oven: gas 5 / 190° C / 365° F.

4. Rinse the aubergines, and cut them in half, on the length.

5. Using a knife, cut a shape, leaving no more than 1 cm of edge, then cut them across and along so you can easily remove with a spoon most part of the aubergine body that you can use of another dish.

6. Slice the bottom of each aubergine half (so they can firmly stand on the tray.)

7. Repeat the process wit the other aubergines.

8. Place a sheet of baking paper on the oven tray and fit the aubergine halves in.

9. Using a kitchen brush, cover them with olive oil.

10. Season with salt and pepper.

11. Put the tray in the oven for 1 h. They will look like this:

12. Meanwhile, peel the carrot and dice it (not too large dices). Set aside.

13. Using a knife, remove the corn from the corn cob. Set aside.

14. Place the wok on a moderate fire, add 4 tablespoons of olive oil, and, when hot, add the rice. Fry it for 5 min.

15. Meanwhile, rinse and dice the tomato. Set aside.

    

16. Add the corn to the pan, the carrot, and the peas, as well.

17. Fry them for another 10 min.

18. Add the tomato. Fry until all the ingredients are tender. Season with salt and pepper.

19. Meanwhile, grate the vegan cheese.

20. When the ingredients are tender enough, add the tomato sauce.

21. Simmer for another 10 min.

22. Add the wine and let the ingredients absorb it. Add water if you want it softer.

23. Fill each aubergine half with rice.

24. Add the grated vegan cheese.

25. Place them in the oven for half an hour.

26. Enjoy!