Quick summer recipe: aubergines filled with tomato rice
Pubblished bykageja
Wash aubergines and pierce them and then put them in the oven at 200 degrees for about 30 minutes; after which cut the cap and remove all the pulp, saving it. Meanwhile, stew the onion, cut it, add 4 spoons of oil and rice, after having it toasted for some minutes and after having it cooked slowly with tomato sauce diluted with stock. Turn off when the rice isn’t completely cooked, put Grana Padano cheese, mint, aubergines pulp and pepper on it. Stuff skins with the mixture and garlic. Cook at 180 degrees for 20 minutes and remove garlic at the end of cooking.
Source: http://urbanpost.it
