Description
Stuffed vegetables is always delicious! Here the taste of the eggplant goes well with cheese and cheese.
Ingredients
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Eggplant
2 piece
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Figure
100 g
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Cheese
100 g
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Chicken egg
1 piece
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Cheese
50 g
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Bread crumbs
2 Tbsp
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Parsley
1 coup
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Salt
Cooking
Eggplant cut in half lengthwise. Bake in a preheated 180 degree oven until soft.
Scrape with a spoon the pulp.
Boil the rice until tender. Let the water drain out. For this dish I used a basmati rice MIX bags TM Mistral.
Parsley wash, dry, chop and add to rice.
Cheese mash with a fork, add to the rice.
Same here, add the flesh of the eggplant.
The egg and mix well.
The eggplant spread the resulting filling.
Sprinkle with grated cheese. Then the breadcrumbs.
Bake in a preheated 180 degree oven until Browning. For about 30 minutes. Bon appetit!
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