Stuffed eggplant with rice and beans
Stuffed aubergine with rice, beans, carrots and pepper.
Stuffed eggplant with rice and beans. These grilled eggplants are filled with a delicious mixture of rice, beans, carrots, and bell peppers. Delicious as a vegetarian meal, served with a fresh green salad.
Preparation
Preheat the oven to 180 degrees Celsius. Halve the eggplants, cut the flesh crosswise, and pat dry.
Combine 2 tablespoons of olive oil with 2 teaspoons of World Spice Blend - Jamaican Jerk and rub the sliced eggplant with the marinade. Place the eggplants flat, marinated side down on a baking sheet. Bake for 15 minutes.
Meanwhile, cook the rice according to the package directions. Drain the black beans. Slice the red onion into rings. Cut the carrots and bell pepper into matchstick-sized strips.
Heat half the oil in a wok. Add the carrots, bell pepper, onion, and 2 teaspoons of World Spice Blend - Jamaican Jerk and stir-fry for 2 minutes. Add the black beans and salt to taste and stir-fry for 30 seconds.
Hollow out the grilled eggplant. In a bowl, combine the vegetable mixture, eggplant flesh, and cooked rice. Fill the eggplants with the rice and bean mixture. Garnish with coarsely chopped pistachios.
Tip
It's best not to use too much salt. Tip: taste before adding salt. Herbs and spices often make your dish deliciously flavorful!
Ingredients
- Ingrediënten voor de aubergine:
- 2 aubergines
- 2 bospenen
- 1 groene paprika
- 1 blik zwarte bonen à 200 g (uitgelekt 140 g, 0% zout toegevoegd)
- 200 g zilvervliesrijst of bruine rijst
- 1 rode ui
- 4 tl World Spice Blend - Jamaican Jerk
- 4 el olijfolie
- Ingrediënten voor de salade:
- ½ kropsla of 100 g gemengde sla
- 250 g cherrytomaten
- ½ komkommer
- ½ rode ui
- olijfolie of saladedressing, naar keuze
Supplies
- Baking tray
