Stuffed eggplants

Ingredients for 3 servings:

• 150 g rice
• 300 ml vegetable stock
• 2 eggplant(s)
• 2 red bell peppers
• 1 onion(s)
• 3 cloves garlic
• 200 g shrimp(s)
• 1 can of tomatoes
• 1 bunch of parsley
• 1 tbsp cream cheese
• 150 g cheese (Leerdamer)
• oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with rice and shrimp

Cook the rice (in the broth). Halve the eggplants, hollow them out, and cut the hollowed-out pieces into pieces. Also dice the peppers. Sauté the onions and garlic together in a pan with a little oil. Add the shrimp and fry everything until golden brown. Add the vegetables and then deglaze with the tomatoes. Add the raw rice to the vegetable mixture. Cook until the rice is nice and tender. Season with parsley, salt, pepper, and vegetable broth. Fill the eggplants with the mixture and grate the cheese over them. Then bake at 200°C for about 1 hour.