Eggplant with rice filling and cheese crust

Ingredients for 1 servings:

• ½ eggplant(s)
• ½ bell pepper(s)
• 40 g whole grain rice
• 100 ml vegetable stock
• 1 large tomato(s), cut into pieces
• 1 tsp oil
• 1 tsp cream cheese, regular or herb cream cheese
• 20 g cheese, grated
• salt and pepper
• Parsley
• curry
• Sugar
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with a super tasty filling that you can also make as a side dish

Cook rice according to the package instructions in approximately 100 ml of vegetable stock. Preheat oven to 175°C (350°F). Meanwhile, hollow out the eggplant and brush with lemon juice. Dice the eggplant and the bell pepper. Sauté both in oil and deglaze with the tomato. Add the rice, parsley, and cream cheese. Season to taste with salt, pepper, vegetable stock, sugar, and curry. Stuff the eggplant and place in a baking dish. Sprinkle with cheese. Fill the baking dish with vegetable stock, covering the bottom. Cook in a hot oven for about 30-40 minutes.