Ingredients:
125 ml Tastic Parboiled Rice, uncooked
125 ml Tastic Parboiled Rice, uncooked
375 ml Chicken stock
8 Baby aubergines
30 ml Butter OR margarine
5 Spring onions, sliced
1 Garlic clove, crushed
1 x 410 g can Whole tomatoes, drained and chopped
Salt and freshly ground black pepper
125 ml Cheddar cheese, grated for topping
Sauce:
20 ml Butter OR margarine
20 ml Cake flour
300 ml Milk
Salt and freshly ground black pepper
Method:
Cook the Tastic rice according to instructions on pack but replace the water with chicken stock. Keep warm.
Halve the aubergines lengthways and scoop out the flesh with a melon scoop or teaspoon. Cut the flesh into smaller pieces, reserving the skins for shells.
Heat the butter in a heavy-based saucepan and add the aubergine flesh, onion and garlic. Sauté until onion is translucent and add the tomatoes.
Add the rice and mix through. Cook for 2 -3 minutes or until the aubergine is tender. Season to taste and keep warm.
Meanwhile make the sauce: melt the butter over low heat in a heavy-based saucepan.
When melted, remove from heat and add the flour. Mix until a paste is formed and gradually add the milk.
Return saucepan to the heat. Simmer, stirring continuously, until mixture thickens. Season to taste.
Preheat oven to 180 °C.
Fill the aubergine shells with a layer of white sauce and follow with the tomato and rice filling. Sprinkle the grated cheese over.
Place aubergines in an oven roasting pan or an ovenproof dish filled with 1 cm of water. Bake in oven for 15 - 20 minutes or until the cheese is golden in colour and aubergines are cooked.
Remove stems from the aubergines before serving as a starter.
8 Baby aubergines
30 ml Butter OR margarine
5 Spring onions, sliced
1 Garlic clove, crushed
1 x 410 g can Whole tomatoes, drained and chopped
Salt and freshly ground black pepper
125 ml Cheddar cheese, grated for topping
Sauce:
20 ml Butter OR margarine
20 ml Cake flour
300 ml Milk
Salt and freshly ground black pepper
Method:
Cook the Tastic rice according to instructions on pack but replace the water with chicken stock. Keep warm.
Halve the aubergines lengthways and scoop out the flesh with a melon scoop or teaspoon. Cut the flesh into smaller pieces, reserving the skins for shells.
Heat the butter in a heavy-based saucepan and add the aubergine flesh, onion and garlic. Sauté until onion is translucent and add the tomatoes.
Add the rice and mix through. Cook for 2 -3 minutes or until the aubergine is tender. Season to taste and keep warm.
Meanwhile make the sauce: melt the butter over low heat in a heavy-based saucepan.
When melted, remove from heat and add the flour. Mix until a paste is formed and gradually add the milk.
Return saucepan to the heat. Simmer, stirring continuously, until mixture thickens. Season to taste.
Preheat oven to 180 °C.
Fill the aubergine shells with a layer of white sauce and follow with the tomato and rice filling. Sprinkle the grated cheese over.
Place aubergines in an oven roasting pan or an ovenproof dish filled with 1 cm of water. Bake in oven for 15 - 20 minutes or until the cheese is golden in colour and aubergines are cooked.
Remove stems from the aubergines before serving as a starter.
