Easy

Aubergines stuffed with rice, fennel and blue cheese

Name: Aubergines stuffed with rice, fennel and blue cheese
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 1200 g Aubergine (4 small); 70 g Rice (dry; about 190 g cooked); 600 g Water (for rice; excess discarded); 180 g Onion (peeled); 6 g Garlic (peeled); 160 g Fennel (trimmed bulb); 150 g Tomato sauce (prepared); 100 g Blue cheese (rind removed); 40 g Walnuts (shelled); 45 g Extra virgin olive oil (20 g roasting and 25 g filling); 4 g Parsley (chopped); 3 g Salt (1 g aubergines, 1 g rice, 1 g filling)

Roasted aubergines filled with rice, fennel and tomato, brought together by blue cheese and finished with toasted walnuts.

25 minprep

45 mincooking

4servings

1.764 kcalwhole recipe

441 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Gluten-free and 7 more Indicative dietary requirements

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingBoilingSautéing

Appliances

OvenCasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

Source of omega-3

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Aubergine 4 small 1200 g
Rice dry; about 190 g cooked 70 g
Water for rice; excess discarded 600 g
Onion peeled 180 g
Garlic peeled 6 g
Fennel trimmed bulb 160 g
Tomato sauce prepared 150 g
Blue cheese rind removed 100 g
Walnuts shelled 40 g
Extra virgin olive oil 20 g roasting and 25 g filling 45 g
Parsley chopped 4 g
Salt 1 g aubergines, 1 g rice, 1 g filling 3 g

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Baking

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Let’s get cooking

Method

Heat the oven to 190°C. Halve the aubergines, score the flesh and spread with 20 g oil and 1 g salt. Place cut-side down on a tray and roast for 30-40 minutes until tender. Scoop out, leaving a thin wall, and chop all the flesh.
Cook the rice in the 600 g water with 1 g salt for the packet time, about 16-18 minutes. Drain off excess water and reserve all the cooked rice.
Chop the onion, garlic and fennel. Soften in the remaining 25 g oil with 1 g salt for 10-12 minutes. Add the roasted flesh and tomato sauce and cook for 5 minutes. Add all the crumbled blue cheese and stir until melted. Mix with all the rice.
Toast the chopped walnuts in a dry frying pan for 2-3 minutes. Fill the eight shells with the hot mixture and top with the walnuts and all the parsley. Serve two halves per person; if cooled, heat in the oven for 5 minutes before adding the parsley.

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