Eggplant stuffed with rice filling

Eggplant stuffed with rice filling

Aubergine stuffed with rice is a very popular and atypical way of processing rice. The whole recipe will take you about 45 minutes and will be enjoyed by your whole family.


  • 3 eggplants
  • 3 tablespoons oil
  • 500 g cooked rice
  • 50 ml tomato puree
  • 1 fresh red pepper
  • Onion
  • Spices sweet paprika, hot paprika
  • Salt, pepper


  • Cut the eggplant in half and hollow out the inside.
  • Place it in a preheated oven at 140 °C for 30 minutes.
  • Fry the onion in a frying pan until golden brown. Add the tomato puree and finely chopped red pepper. Stir.
  • After 5 minutes of stirring, add the rice and stir until the mixture is combined. If necessary, add a small amount of water.
  • Add the spices, salt and pepper.
  • Place the rice mixture into the well of the baked eggplant.
  • Serve with herbs or fresh peppers.