Enjoy our recipe Veggie Stuffed Eggplants by feastr. Ideal to gain weight and build muscles. Balanced and very tasty.
|Calories||3535 kJ (844 kcal)|
cutting board, Spoon, pot, chef's knife, oven, spatula, baking tray, parchment paper, non-stick frying pan, bowl
Preheat the oven to 350 °F.
Halve the eggplants lengthwise. With the tip of a knife make small incisions in a crosshatch pattern. Rub with the olive oil and season with salt. Place the eggplant halves on a baking tray lined with parchment paper and bake for approx. 20-30 minutes.
Cook the rice according to the package instructions. Finely chop the vegetables and herbs listed below.
Take the baking tray out of the oven. Using a spoon, scrape the pulp out of the eggplants, turn the oven to 150 °F and place the eggplant halves back in the oven. Finely chop the eggplant pulp.
Heat the olive oil in a non-stick frying pan over medium heat. Sauté the garlic and shallots until the shallots turn translucent. Add the pepper and fry for approx. 2 minutes.
Add the chopped tomatoes, green onion, eggplant, and parsley.
Season with salt and pepper. Let simmer for approx. 15 min. Turn off the heat.
Mix the yogurt with balsamic vinegar until creamy. Season with oregano, salt, and pepper.
Take the baking tray out of the oven. Fill the eggplants with veggies and serve with the rice and yogurt.
Enjoy your meal!