Summary

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

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Instructions

1. Cook rice according to package instructions in approx. 100 ml vegetable stock until cooked.
2. Preheat the oven to 175 ° C fan oven.
3. 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.
4. 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.
5. Bake in the hot oven for around 30 - 40 minutes.