Rice and Tuna Stuffed Auberergines recipe
ingredients
An interesting way of serving aubergines, this recipe could also serve eight as a starter.
4 small aubergines
3 tbsps olive oil
Salt and pepper
1 small onion, finely chopped
1 clove garlic, crushed
6 tbsps cooked brown or wild rice
1 tbsp mayonnaise
1 x 200 g (7 oz) can tuna, drained and flaked
4 tomatoes, skinned, seeded and chopped
1 tsp chopped fresh parsley
1 tsp curry powder
3 tbsps olive oil
Salt and pepper
1 small onion, finely chopped
1 clove garlic, crushed
6 tbsps cooked brown or wild rice
1 tbsp mayonnaise
1 x 200 g (7 oz) can tuna, drained and flaked
4 tomatoes, skinned, seeded and chopped
1 tsp chopped fresh parsley
1 tsp curry powder
method
1. Cut the aubergines in half lengthways. Score the cut surfaces lightly, with a sharp knife, making sure that you do not break the skin. Brush lightly with 1 tsp of the oil and sprinkle with salt.
2. Place the aubergines on a lightly greased baking sheet and cook in a preheated oven, 190°C/375°F/ Gas Mark 5, for 15 minutes. Allow to cool slightly
3. Scoop the flesh carefully from each half aubergine, leaving about 0.5cm (1/4 inch) around the edge, to form a shell. Chop the flesh.
4. Fry the onion in the remaining 2 tbsps of the olive oil. Add the garlic and the chopped aubergine flesh. Cook for 2 minutes, then stir in the rice, mayonnaise, tuna, tomatoes, parsley and seasonings. Mix together thoroughly
5. Divide the rice mixture equally between the aubergine shells. Place the filled aubergines in an ovenproof dish and bake for 25 minutes.
2. Place the aubergines on a lightly greased baking sheet and cook in a preheated oven, 190°C/375°F/ Gas Mark 5, for 15 minutes. Allow to cool slightly
3. Scoop the flesh carefully from each half aubergine, leaving about 0.5cm (1/4 inch) around the edge, to form a shell. Chop the flesh.
4. Fry the onion in the remaining 2 tbsps of the olive oil. Add the garlic and the chopped aubergine flesh. Cook for 2 minutes, then stir in the rice, mayonnaise, tuna, tomatoes, parsley and seasonings. Mix together thoroughly
5. Divide the rice mixture equally between the aubergine shells. Place the filled aubergines in an ovenproof dish and bake for 25 minutes.
serving amount
serves 4
rate this recipe
7.5
out of 10
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
