Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 0.5 ½ aubergine (s)
- 0.5 ½ bell pepper (s)
- 40 g whole rain rice
- 100 ml vegetable stock
- 1 large tomato (s), cut into pieces
- 1 teaspoon oil
- 1 teaspoon cream cheese, normal or herb cream cheese
- 20 g cheese, rated
- salt and pepper
- parsley
- curry
- sugar
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Cook rice according to package instructions in approx. 100 ml vegetable stock until cooked.
- Preheat the oven to 175 ° C fan oven.
- In the meantime, hollow out the aubergine and brush with lemon juice. Cut the inside of it and the pepper into cubes. Sauté both in oil and deglaze with the tomato. Add rice, parsley and cream cheese. Season everything with salt, pepper, vegetable stock, sugar and curry.
- Fill the aubergine with it and place in a baking dish. Sprinkle cheese on top. Fill the casserole dish with the vegetable stock until it covers the bottom.
- Bake in the hot oven for around 30 - 40 minutes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below