Vegetarian Aubergines Boats

Wednesday, 11 March 2009
Using the tomato sauce in the previous recipe this is also a simple recipe that is super healthy and can last up to a couple of days if kept refrigerated. It is also a vegetarian meal, you can add meat if you desire or simply use it as an addition to a meat dish.

4 Aubergines
6 tablespoons of olive oil
4 tablespoons of rice (Tastic is preferred)
Tomato sauce (previous recipe)
4 tablespoons of breadcrumbs
40g butter
4 tablespoons of feta cheese (if desired)
Salt & pepper
Serves 4 (sides) serves 2 (main)

Preheat oven to 180˙ degrees. Cut the aubergines in half, lengthways, checker-cut the flesh, as in photo. Salt and rub with olive oil, try get it as even as you can. Spray and Cook an ovenproof dish and put in the oven and roast for 30 minutes until the flesh is soft and cooked through.
Meanwhile follow the instructions on the bag of rice and cook. Drain the rice when it is ready and rinse well under cold running water.

Once the Aubergines are cooked through remove then from the oven but leave the oven on. Leave the aubergines to cool slightly. Scoop out the flesh with a spoon making sure not to break the skin. remove the seeds if you desire. Chop the flesh, add rice and tomato sauce in a bowl and divide the mixture amongst the aubergine skins. Sprinkle with breadcrumbs and feta (if you use it) and dot with butter. Place back in the oven and leave to cook for 25 minutes.

Serve immediately.

P.S. This is a great leftover meal to eat at lunch, even at work.



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