Berinjelas recheadas com peru e arroz

Ingredientes

• 2 large Aubergines (Eggplant)
• 2 cloves garlic (crushed)
• 250 g Turkey mince
• 2 tsp Dried Italian Herbs
• 400 g Tinned Chopped Tomato (14oz)
• 1 Vegetable Stock Cube (we used OXO)
• salt & pepper
• 120 g rice (uncooked) (1/2 cup) (300g (1 1/4 cup) ( if weighing out rice that has already been cooked))
• 1/4 tsp Turmeric
• fresh parsely or basil
• Large Salad to serve with
• Sprinkle Mozzarella or Parmesean

Modo de preparo

1. 1

   Preheat oven to 200°C Fan (400F). Place Aubergines whole into a Roasting tin and bake for 20 minutes.

2. 2

   Remove and slice in half straight through the stalk. Use a small knife to gently cut out the inner aubergine leaving enough flesh near the skin to hold its shape (see picture)

3. 3

   Keep the shells aside to refill later. Chop the remaining aubergine flesh into small chunks

4. 4

   Cook and break down turkey mince with a spatula for a couple of minutes.

5. 5

   Add garlic, chopped aubergine and dried herbs. Stir through.

6. 6

   Add chopped tomatoes and crumble in a stock cube. Simmer for 15 minutes, uncovered. Meanwhile, if not using pre-cooked rice, cook your rice now (instructions at bottom).

7. 7

   After 15 minutes simmering, add the cooked rice to the turkey and mix through. If adding cold pre-cooked rice allow extra time for it to warm through. Season with salt & pepper.

8. 8

   Stuff the mixture inside each shell, allowing it to pile up!

9. 9

   Cover with foil and bake for 30 minutes, removing foil for the final 10 minutes. (Optional, add grated mozzarella or parmesean for the final 10 minutes in the oven) Sprinkle some fresh herbs on top

10. 10

    --- Turmeric rice ---

11. 11

    In a lidded sauce pan, add 120g rice with 250ml of cold water and ¼ tsp of turmeric. Bring to the boil, once boiling turn to simmer and place lid on to cook for 8 minutes.