Stuffed Eggplants
Ingredients:
Serves 6
For the eggplants:
- 6 medium eggplants
- 1 leek
- White stock or vegetable broth
For the stuffing:
- 2 cups basmati rice
- 200 g ground meat
- ½ lemon juice
- ½ minced onion
- 1 clove garlic
- 1 pinch chopped mint
- 1 pinch salt
- 1 pinch pepper
- 5 tablespoons olive oil
- CastelineS Noir d’Olive Olive Oil
Soak the rice in cold water for 10 minutes. Drain the rice well.
In a bowl, combine all stuffing ingredients, season, then mix by hand.
Cut off the end of the eggplant, then hollow it out using a melon baller.
Stuff the eggplants with the filling.
Place them in a baking dish with raised edges.
Cut the leek into 4 pieces and place them between the eggplants.
Pour the broth over the eggplants until they are completely covered.
Cover the dish with aluminum foil.
Bake in the oven at thermostat 8 or 180°C for 45 minutes or until all the broth has evaporated.
When removed from the oven, drizzle the eggplants with a splash of CastelaS Fruité Noir olive oil. Serve hot with a small mesclun salad.