Oriental Filled Aubergine on Fruity Cranberry-cashew Wild Rice

Preheat the oven to 200 degrees circulating air. Wash the eggplant, cut in half lengthways, scrape out the inside with a spoon so that a 1 cm thick edge remains. Salt the aubergine halves, leave to stand for 10 minutes, then rinse.

Chop the aubergine meat and lightly season with salt. Peel and finely chop shallots and garlic. Heat 2 tablespoons of oil in a pan and fry the pulp for 3 minutes. Add half each of the garlic, shallot, tomato paste and aubergine spice, fry for 2 minutes and pour into a bowl

Fry the remaining shallots and garlic with 1 tablespoon of oil in the pan for 1 minute, add the remaining tomato paste and spices, roast for 1 minute, deglaze with the stock and boil down for 3 minutes.

Wash the parsley, shake dry and chop finely. Wash the tomatoes, drain them and chop them into small cubes. Mix with parsley and eggplant meat. Fill the eggplant in the baking dish with it, pour on the sauce and cook in the oven for about 25 minutes.

Bring rice to the boil with 600 ml salted water, cook for about 20 minutes with the lid closed. Chop cashew nuts and cranberies into small pieces, fold them into the finished rice together with the butter and enjoy with the baked aubergines!