Rice fritters with eggplant

Ingredients for 3 servings:

• 100 g rice (USA long grain rice parboiled)
• salt and pepper
• 500 g eggplant(s)
• 1 bunch of basil
• 2 sprigs of thyme
• ½ bunch parsley
• 1 onion(s)
• 2 eggs
• 200 g Cheddar cheese, grated
• 50 g flour
• Tabasco
• 7 tbsp oil
• 2 tomatoes
• 200 g sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the rice to a boil with 200 ml of salted water, then simmer on very low heat for about 20 minutes until all the liquid has been absorbed. Rinse and trim the eggplants, then cook in boiling water until soft. Remove and halve lengthwise. Scoop out the flesh, mash, and allow to cool. Rinse the basil, thyme, and parsley and shake dry. Set half of the basil aside and chop the remaining herbs. Peel and chop the onion. Mix the cooled rice with the eggplant puree, herbs, onion, eggs, 150 g of cheese, and flour to form a smooth dough. Season well with salt, pepper, and Tabasco. Heat a little oil in a pan. Add the rice mixture a tablespoon at a time and flatten slightly. Fry the fritters until golden brown on each side and keep warm until all the fritters are cooked. Rinse the tomatoes, pat dry, and cut into wedges. Serve the fritters garnished with tomatoes, the reserved basil, sour cream and the remaining grated cheese.