Zucchini and eggplant with rice and vegetable filling

Ingredients for 4 servings:

• 2 large zucchini
• 2 eggplant(s)
• 1 onion(s)
• 2 tomatoes
• n. B. vegetables e.g. carrots
• 2 jars of rice
• 3 glasses of water
• Cheese, grated, sheep’s cheese or goat’s cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian or vegan

Halve the zucchini and eggplant, scoop out the insides with a teaspoon, and set the empty halves aside. Cut the onion, tomatoes, and any other vegetables you like (e.g., carrots), as well as the insides of the zucchini and eggplant, into medium-sized cubes. First, sauté the onions in a large pan until translucent, then add the remaining vegetables and simmer gently in their own juices over low heat. After a few minutes, add the rice and water and simmer until the rice is tender and the water is absorbed. Depending on the type of rice, you may need to add a little more water to cook the rice. Just taste it when the water is (almost) gone. Season the rice to taste. Now fill the zucchini and eggplant halves with the rice and vegetable mixture. If you have any leftover filling, don’t worry; the mixture also tastes great in a rice and vegetable stir-fry. If you like, you can also sprinkle the stuffed vegetables with cheese or mix feta cheese into the filling. This will not make the dish vegan. Now place the zucchini and eggplant on a baking sheet and bake in the oven at 180°C for 20-25 minutes. This recipe is also perfect for stuffing bell peppers, although these may need to be precooked.