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Eggplant stuffed with rice

... or eggplant stuffed with rice. In the south of Italy is a popular variation of this delicacy meat (carne di melanges ripiene macinata "is a spectacular dish my mother in law in Calabria ...), but to be honest, the more I tasted the stuffed eggplant vegetarian version, with rice and vegetables. Prepared as a fan of aubergines! For the first time I tried them in Florence, in the restaurant "Birreria Centrale", in which you moonlighted as a waitress. I liked this dish so that when foreign customers have asked me to recommend some vegetarian dishes, is invariably the first point to "melanges ripiene. Cook Rosa has always had high expectations and przyrządzała divine love pears, aromatic and fragrant herbs ... recipe below is my attempt to recreate these flavors at home.

Ingredients (for 2 servings):

• 1 large eggplant (or 2 small)

· approximately 100 g of rice

mozzarella cheese • 1 (125 g)

· 2-3 tablespoons grated pecorino cheese

• 1 tomato

• 1 small onion

· handful of olives

• 1 clove garlic

• 1 egg

· crumbs

· cider vinegar

· olive

· oregano and basil (preferably fresh)

· pepper and salt

eggplant slice in half and hollow. Boil rice, drain and cool. Onion and garlic finely, fry in olive oil in a frying pan. Make a hollow pieces of eggplant, heat for several minutes over low heat. Mozzarella cut into cubes (except 4-6 slices, which should be left for later.) Tomato and olives and cut into pieces (a few olives to put aside). All of these ingredients - onions, garlic, eggplant chunks, mozzarella, tomato and olive-mix with the rice. Add pecorino and egg, stir and add bread crumbs, if mixture is too thin. Add herbs, season with vinegar, salt and pepper. Thus prepared filling into prepared to impose "boats" bakłażanowych. The form of parchment paper for baking. Pour a tablespoon of olive oil, arrange eggplant with stuffing and place in preheated oven. Bake for about 45-60 minutes. at 180-200 ° C (if it starts filling up too quickly scorch on top, cover with aluminum foil form.) A few minutes before the end of cooking remove the form from the oven and place on top "boats" slices of mozzarella and olives. Insert back into the oven and bake until cheese is melted. Serve hot.