Side dishes and vegetables, vegetarian dishes and bakes |37
Aubergine towers
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MCRC00903945_BO_Auberginentuermchen-010_F39MCRC00914918_SE_Auberginentuermchen-009MCRC00903217_NF_Auberginentuermchen-010_RZ1Vegetarian recipesSt artersVegetablesPreparation methodsAu gratin dishesRecipe categoriesVegetarian recipesSide dishes, Bakes
Ingredients | For 4 servings
Medium ovenproof dish
Rice:
10 g butter
100 g wild rice mixture
½ small onion
1 small bay leaf
1 clove
Aubergines:
2 large aubergines, approx. 450 g each
Sea salt
½ bunch chives
2 sprigs thyme
2 stems oregano
200 g sheep's cheese
250 g cherry tomatoes
3 eggs
3 tbsp olive oil
Pepper, freshly ground
Cayenne pepper
700 g chopped tomatoes
1 tsp sugar
125 g mozzarella
Per serving
512 kcal, 34 g carbs, 30 g fat, 25 g protein,
2,8 BU
Preparation
1 | Melt the butter in a pot and briefly sweat the
rice in it. Top up with water. Peel the onion. Fix the
bay leaf to the onion with the clove, add to the rice
and cook whilst covered.
2 | Wash the aubergines and cut off the stem.
Cut each aubergine into 4 round, equally thick
slices. Scoop out the inside of the aubergine
using a tablespoon. Leave a border of approx.
1 cm around the edge when doing so. Cut the
flesh into cubes approx. ½ cm in size and season
with salt. Score the skin of the aubergine pieces
and season the aubergines on the inside and
outside with salt.
3 | Rinse the herbs, shake them dry and chop
them roughly. Cut the sheep's cheese into small
cubes and mix with the herbs. Finely dice the
cherry tomatoes and add them.
4 | Mix the eggs together with the olive oil, season
with sea salt and pepper and mix together with
the cheese and tomato mixture. Add the rice and
season to taste once again.
5 | Dry off the aubergine slices with kitchen
towel. Mix the pieces of aubergine without liquid
with the chopped tomatoes in an ovenproof dish,
position the aubergines and fill with the rice
mixture.
6 | Cut the mozzarella into 8 slices, top the
aubergine towers with them and cook as
indicated.
Setting procedure:
Tip:
Serve it with a fresh flatbread or baguette.
Ovenproof dish on the wire rack, level 2
Top/bottom heating
210 °C
Cooking time:
45-50 minutes
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