Smart eggplants

Ingredients for 4 servings:

• 500 ml vegetable broth, from instant powder
• 70 g Basmati
• 4 tbsp, stripped thyme, dried
• 2 eggplant(s)
• 3 m.-sized onion(s)
• 6 cloves garlic, fresh
• 2 red bell peppers
• 4 tsp, levelled black pepper, finely ground
• 250g mozzarella
• 600 g tomato(s), whole canned
• 4 tbsp basil, chopped (fresh or frozen)
• n. B. Salt
• n. B. Black pepper, coarsely ground from the mill
• n. B. Paprika powder, sweet
• 1 bunch of chives

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

stuffed eggplant halves – vegetarian health cuisine

For 4 servings, bring 500 ml of vegetable stock to a boil in a saucepan. If the recipe is converted to a different number of servings, you only need a little more or less stock, so for 2 servings, do not use half. Add the rice and thyme and cook over moderate heat in an uncovered pan according to the package instructions. This amount of thyme may seem large, but it is actually needed. Rinse the eggplants under cold water, pat dry, trim off the ends, and halve horizontally. Use a sharp knife to make a diagonal cut all the way around the flat, cut side, making sure the cut does not go all the way through the eggplant half, leaving a 1 cm wide edge. Using a tablespoon with the sharpest edges possible, hollow out the eggplant halves, leaving a 1 cm thick base. Cut the flesh into small cubes. Peel and finely dice the onion. Peel the garlic and press it through a garlic press. Clean and wash the bell peppers and cut them into 1 cm cubes. Mix the diced bell peppers, half of the diced onions, and one-third of the garlic with the rice and cook in a covered pan over moderate heat for another 10 minutes. Then season with finely ground black pepper and salt if desired. This amount of pepper may seem generous, but it is actually needed. Instant vegetable stock is usually so salty that additional salt is not necessary. Place the eggplant halves, hollow side up, in an ovenproof dish. Fill the cavity with the rice mixture, pressing the mixture in firmly with a spoon. Drain the mozzarella, slice it, and top the eggplant halves with it. Cut the canned tomatoes into bite-sized pieces. Mix the remaining half of the diced onions, the remaining two-thirds of the garlic, the diced eggplant, the tomato pieces, the canned tomato sauce, and the basil in a bowl and pour it around the eggplant halves in the ovenproof dish. Make sure to spread the mixture evenly where the eggplants taper downwards, and fill the mixture up to the top of the eggplant halves so that the entire eggplant skin is touched by the mixture. Sprinkle the mozzarella with freshly ground pepper and paprika. Cook the dish in the ovenproof dish at 200°C (fan oven: 180°C) for 50 minutes. Meanwhile, wash and finely chop the chives. After the cooking time is over, let the dish cool slightly. Sprinkle with chives and serve warm. This dish has a relatively low nutritional value and is suitable for a reduced-calorie diet. It is low in salt and rich in vitamins, minerals, and trace elements. 1 serving contains the following proportion of the guideline values ​​for the daily intake for adults according to GDA or DGE: Energy (calories) 16% Protein 38% Carbohydrates 11% Fat 20% Fiber 36% Sodium (salt) 14% Vitamin A 34% Vitamin B1 24% Vitamin B2 42% Vitamin B6 27% Vitamin C 89% Vitamin E 11% Niacin 20% Cholesterol 28.75 mg per serving