Baked Eggplants with Filling Rice and Herbs


Ingredients for Filling:

1 kg aubergines small size

3/4 cup rice pilaf

2 slices of cottage bread soaked in milk and squeezed out the excess milk

3 cloves garlic finely chopped

1/2 cup parsley finely chopped

1/3 cup mint finely chopped

120 gr grated pecorino or parmesan or kefalotyri

1 -2 tomatoes  sliced

1 cup olive oil

2 tbsp breadcrumbs

Salt, Pepper

Ingredients for tomato sauce:

4 ripe tomatoes

2 tbsp tomato paste

4 cloves garlic finely chopped

5 tbsp olive oil

Fresh basil leaves or oregano

Salt, Pepper


1. Wash and wipe well the eggplants,  make an incision along the eggplant in the middle and grease with olive oil.

2. Preheat the oven to 190°C. Put the eggplants into the greased baking dish and bake them until they are soft enough.

3. Heat the olive oil in a saucepan and add the tomatoes with their juice, tomato paste, half garlic, salt, pepper. Boil the sauce for 10′-12′ in medium heat until it thickens slightly. Then add the remaining garlic and basil or oregano and immediately remove it from the heat.

4. Boil rice with water adding 2 tbsp olive oil and salt, until it softens but keeps a little hard.

5. Then transfer the rice to a large bowl.

7. Preheat oven to 200°C.

8. Pour the sauce into the baking tray.

9. Cut the aubergines in the middle to the point where they were cut (if they are small enough, leave them whole).

10. Remove enough flesh from each eggplant with a teaspoon, leaving a good cavity for filling. Season with salt.

11. Chop the flesh from the eggplant and mix it with the rice.

12. Add the soaked bread in pieces, 2/3 of the cheese, finely chopped garlic, herbs, some salt and pepper. Stir well.

13. Fill the eggplants with the mixture.

14. Place them in the baking tray with the sauce. Top up with a slice of tomato.

15. Finally, sprinkle with the cheese and breadcrumbs.

16. Cover with aluminum foil and bake for 25 ‘. Then remove aluminum foil and cook for 5 ‘more.

Serve the eggplants warm.

Bon Appetit!


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