Stuffed Baby Aubergines with Rice
Hollowed baby aubergines filled with rice mixture, featuring sautéed pine nuts and onion plus tomato, mint, parsley, allspice, cinnamon, and olive oil.
- 4 pieces baby aubergines
- 60 g basmati rice
- 20 g pine nuts
- 80 g onion
- 100 g tomato
- 10 g fresh mint
- 15 g fresh parsley
- 2 g allspice
- 1 g cinnamon
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 200 ml vegetable stock
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Hollow out aubergines carefully, leaving 5mm walls, reserve flesh
- Step 2
Soak rice in warm water for 15 minutes, then drain
- Step 3
Finely dice onion, tomato, and reserved aubergine flesh
- Step 4
Chop mint and parsley finely
- Step 5
Heat half the olive oil, sauté pine nuts until golden, set aside
- Step 6
In same pan, cook onion for 5 minutes until soft
- Step 7
Add diced aubergine flesh, cook 5 minutes
- Step 8
Add tomato, allspice, cinnamon, cook 3 minutes
- Step 9
Mix in drained rice, herbs, pine nuts, season well
- Step 10
Stuff aubergines with rice mixture, don't pack too tightly
- Step 11
Place in small baking dish, drizzle with remaining oil and lemon juice
- Step 12
Add stock around aubergines, cover with foil, bake 35 minutes at 180°C
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
