Stuffed zucchini with eggplant

Must Try

The spicy rice mixture with eggplant is a delicious filling for the halved courgettes, also gluten-free

Ingredients

2 persons

Preparation

 Preheat the oven to 180 degrees. Cook the rice according to the package. In the meantime, chop the onion and garlic. Cut the eggplant into cubes and the bell pepper into small pieces. Also finely chop the red pepper.

 Fry the onion, garlic and red pepper in a little margarine and after 2 minutes add the aubergine cubes and bell pepper. Bake for about 5-10 minutes or until the aubergine is soft. Drain the rice and rinse with cold water. Add the rice to the vegetables and mix with the diced tomatoes, tomato paste and salt and pepper.

 Finely chop the parsley and mint and mix in as well. Cut the courgettes in half, scoop out the flesh and fill with the rice mixture. Bake for about 25 minutes or until the zucchini is al dente.

 Tip: Serve 1 to 2 half courgettes per person.
 This recipe was made by Jaimy

Source: Leukerecepten by leukerecepten-nl.
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