Greek-style aubergine stuffed with rice, tomato and mint

Ingredients

For 1 serving

• Eggplant300 g
• White rice60 g
• Chopped tomatoes150 g
• Onion0.5
• Pine nuts8 g
• Extra virgin olive oil10 g
• Mintto taste
• Saltto taste

Contains: nuts,

In season: July – September

Method

1. Turn the oven on to 190 °C (conventional). Wash the aubergine, halve it lengthways and hollow it out with a spoon and small knife, leaving a wall of about 1 cm; dice the flesh and lightly salt the inside of the shells.
2. Finely chop the onion. Heat half the oil in a frying pan over a medium heat and cook the onion for 5 minutes, until translucent; add the aubergine flesh and cook for another 5 minutes, until soft.
3. Add the raw rice, half the tomato pulp, the pine nuts, the chopped mint and a pinch of salt and stir over a medium heat for 2 minutes, until the rice is coated in flavour: it will finish cooking in the oven.
4. Arrange the shells in a baking dish, fill them with the stuffing, cover with the remaining tomato pulp and a drizzle of the remaining oil and pour a finger of water into the bottom of the dish. Cover with foil.
5. Bake for 40 minutes, removing the foil for the last 10, until the rice is tender and the aubergine is easily pierced with a fork.
6. Let it cool for a few minutes and serve with the last of the oil drizzled over raw.