WHAT?
2 aubergines sliced sideways
50g. Rice, 200ml. Vegetable stock (proportion is 1rice -2.5water)
1 onion, 2-3 garlic cloves, ½ carrot
Mint, parsley, fennel
Little chilli
1 tablespoon olive oil
1 teaspoon tahini
Salt, pepper For the sauce
1 tomato chopped
Pepper, nutmeg, sugar, salt
HOW TO?
1️⃣Cook the sliced aubergines in water for 20 minutes. We want them soft, but not completely gone.
2️⃣In a pan sauté in olive oil the chopped onion, garlic and chilli for two minutes. Add the rice and mix for 1 minute.
3️⃣Add the stock and in medium heat, cook. When you see holes bubbling in the rice turn down the heat for 2 minutes. Turn off the heat and put a towel on the top. Wait for 5-10 minutes for all the steam to go.
4️⃣Chop and mix the herbs in. Add salt, pepper and a teaspoon tahini to help it stick.
5️⃣Place a teaspoon of rice stuffing in each cooked aubergine and roll.
6️⃣Make the sauce by adding and cooking all ingredients in medium heat for 4 minutes.
7️⃣Place all rolls in a greased tray, add sauce at top and cook for 15 minutes at 190 degrees. Serve with cocktail sticks.
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