Baked Tomato And Eggplant Bowls

Preparation time

20 Minutes

Cooking time

30 Minutes

Serves

2

Make healthy food appetizing with innovative cooking and plating methods! Follow our recipe to learn how to cook nutritious tomato eggplant pork brown rice in no time.

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Filling the rice in eggplant and tomato bowls is a creative way of presenting something simple. We are sure your guests will be impressed!

Ingredients

1
Big Eggplant (Brinjal)
, cut into half, length-wise
2
Medium or Large Tomatoes
1
cup
Brown Rice
, cooked
½
cup
Low Fat Mozzarella
, shredded
½
teaspoon
Fresh Basil
, chopped
400
grams
Ground Lean Pork (Pork Tenderloin)
, (for stuffing mix)
1
Egg
, beaten, (for stuffing mix)
2
tablepoons
Dijon Mustard
, (for stuffing mix)
1
clove
Garlic
, finely chopped, (for stuffing mix)
1
tablepoon
Onion
, finely diced, (for stuffing mix)
1
teaspoon
Garlic Powder
, (for stuffing mix)
Flesh from the Eggplant
, (for stuffing mix)
Flesh from the Tomatoes
, (for stuffing mix)
4-5
tablespoons
Olive Oil
Salt & Pepper
, to taste

Directions

Preheat oven to 180 degree Celcius.
Cut the eggplant in half length-wise, scoop out and keep the flesh.
Cut a hole on top of each tomato and scoop out and keep the flesh.
Prepare and mix all the stuffing mix in a bowl.
Heat a pan over low heat with 2 tablespoons olive oil and add the stuffing mixture. Fry gently for 4-5 minutes.
Remove from heat and stir in the brown rice, cheese and basil.
Stuff each eggplant with the mixture and sprinkle with Olive oil.
Place on a pan and bake for 30-40 minutes. Sprinkle more oil if necessary.
Serve immediately.

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