Eggplant boats

Ingredients for 6 servings:

• 3 large eggplants
• oil
• 500 g basmati rice
• 1 liter vegetable broth
• 13 apricot(s), dried
• 2 tbsp butter
• 2 tbsp curry powder
• 2 shallots
• salt and pepper
• 1 pack of tomatoes, chopped
• 1 pack of tomatoes, pureed
• 1 garlic clove(s)
• 2 tbsp honey
• 1 tbsp sugar
• 1 tsp, smothered cinnamon
• 1 handful of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

filled with apricot rice

Preheat the oven to 200°C (top/bottom heat). Halve the eggplants and cook them in boiling salted water for about 5-8 minutes to remove any bitterness. Then place them on a baking tray, round-side down, and scoop out some of the flesh. If they aren’t completely cooked in the water, dice the flesh, fry in a little oil, season with salt, and set aside. Brush the eggplants with a little oil and season with salt and pepper. Place in the preheated oven for about 20-30 minutes. Finely dice the shallots and place half in a saucepan. Sauté in butter until translucent, add the rice, curry powder, and finely diced apricots, and sauté briefly. Pour in the stock and cook the rice for about 20 minutes, stirring frequently. Add a little more water if necessary. Finally, season with salt and pepper and stir in the finely chopped parsley and the eggplant cubes. Sauté the remaining shallots with a crushed garlic clove, a little oil, and the honey until translucent. Then add the tomatoes and simmer for 5-8 minutes. Season with salt, pepper, sugar, and cinnamon. Spoon some tomato sauce onto each plate, place an eggplant half on top, and serve with rice.