FlaminGirl's recipes! #11 - 🌿🍆🍅 Italian-style stuffed eggplants ...

My dear foodies,

As you know, I am French and very proud of my origins, especially for the gastronomy of world-renowned ^^. But what you do not know is that I have Italian origins and I like to mix styles cooking!
Of course, I have to respect my strict diet because I am intolerant to gluten, lactose, yeast ... Crazy life no?! * 😅
But, you can see that it is possible to have intolerance and eat healthy and tasty!
I want to share with you my gastronomic discoveries and recipes compatible with a "special diet" or with a "normal diet". Even if you are not intolerant, take care of your body and your diet is necessary to feel good 😋

If like me, you are a vegetable lover and Mediterranean cuisine, this recipe is to be tested urgently! It is healthy, easy and tasty!
There are many different varieties of eggplant, shapes, colors and sizes, but if possible, look for the variety "Black Magic" because it contains nearly three times more antioxidants than other varieties. I advise you to use organic eggplants, it's always better.

Do you know the benefits of this strange purple vegetable?

Rich in antioxidants, eggplant replaces meat and gives textures and flavors to vegetarian recipes.
Eggplant is low in calories (18 calories per 100 g) unless it is fried obviously ^^ and it is well provided with fiber.
This vegetable is good for the health, cook it without moderation, my friends! =D

🍅 🍆 🌿 Italian-style stuffed eggplants recipe 🌿 🍆 🍅

Yummy & very Easy!!!

Preparation time: 20 min
Cooking time: 40 min
Total: 60 min

My secrets ingredients:

(for 2 portions):

♡ 250 gr wild rice

♡ 1.5 onions

♡ 1 clove of garlic

♡ 1 eggplants

♡ 3 tomatoes

♡ 2 tablespoons organic olive oil

♡ 2 tablespoons tomato paste

♡ 10 cl organic vegetable broth

♡ salt & pepper

♡ herbs de Provence ( savory, marjoram, rosemary, thyme, oregano)

♡ 1/2 bunch flat parsley

Preparation

Step 1: Put the rice, water and salt in a baking dish. 2 doses of water for 1 dose of rice.

Step 2: Wash the eggplants and cut them in half lengthwise, keeping the skin.

Step 3: Using a small spoon, remove the eggplant flesh, leaving about 1 cm thick. Cut the eggplant flesh into cubes and mix them in a bowl with 1 tbsp salt. Reserve 30 min at room temperature.

Step 4: Put coarse salt on the hollowed eggplants.

Step 5: Peel the clove of garlic and onions, then chop them finely. Cut 2 tomatoes in thin slices. Heat 2 tbsp. olive oil in a skillet. Cook the onions, eggplant meat and garlic over medium heat for 5 minutes.

Step 6: Add the tomato paste and the herbs. Cook for 2-3 minutes, stirring constantly.

Step 7: Cut a few pieces of tomatoes and divide them in the preparation. Remove the salt from the aubergines (with paper towels) and sprinkle them with 1 tbsp. olive oil and pour the vegetable broth into the rice water. Salt and pepper everything and put in the oven for 30 minutes.