Roasted Aubergines Stuffed With Mexican Rice

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Just a few minutes ago the wind was hustling outside and the whole of our front drive was being bombarded with hailstone!!! There is no way I’m going out there! But instead will be tucking into this homing and comforting aubergine dish. On days like this a plate full of juicy aubergine spiced delicately, Mexican rice and gooey cheese makes me feel warm inside.

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A simple recipe sure to make you feel really happy as it has always done for me! So if it’s cold out where you are and you’re at home, put these aubergines to roast into the oven and soon you will be sitting all cozy on your sofa with a large plate of delicious and satisfying good feeling food which is sure to alleviate and warm your soul! Enjoy! Much love D x

INGREDIENTS

3 medium aubergines
2 cloves garlic crushed
1 tbsp olive oil
½ tbsp low fat butter spread/butter
Tomato passata for colour
1 tsp cumin powder
½ tsp smoked paprika
⅓ tsp dried chilli flakes

1 packet microwave pre cooked Mexican rice
Grated cheddar cheese

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METHOD

• Preheat oven to 180°c/350°f, lightly massage oil onto the aubergine skins and pierce each aubergine with a knife a few times

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• Place on an oven tray and roast for 30-40 minutes until the skin has crinkled, the aubergine has become soft

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• Once roasted, slice aubergines in half, and then score into cubes as you prepare a mango and slice off leaving the aubergine skins intact

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• Heat up the oil and garlic in a medium saucepan on a low heat for a few minutes to infuse flavour

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• Throw in the chilli flakes and stir in the butter and then the cubed roasted aubergine

• Pour in a little tomato passata to enhance flavour and colour, season with salt, cumin and paprika. Combine well and cook for a further 10 minutes on a low heat

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• Microwave or cook the Mexican rice upon instruction

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• Once done, add the rice to the aubergine cubes and warm through

• Refill the skins with the rice mixture, place on an oven tray and liberally top with cheddar cheese

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• Place in the oven at 200°c/400°f for 20-30 minutes until the cheese is all melted and golden brown!

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• Serve with a crisp salad and some crusty bread

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30 thoughts on “Roasted Aubergines Stuffed With Mexican Rice

  1. Hi there. Looks great. I’ve just recently started cooking with Aubergines. Actually, I made your last aubergine recipe just on Saturday and my friend and hubby really liked it. My hubby even ate it with pizza =). Thanks a ton.

  2. I am such a lazy duck when it is cold and maggi looks like the only resort until you happened to post this lovely recipe! Great Job Dimple! Thumbs up!!! 🙂

  3. Looks fantastic Dimple! I love eggplant and that stuffing looks oh-so-yummy!! And I love the way you brits call it aubergine! I’m going to start using that word. 🙂

    • Thank you Lidia! Yes we call it aubergine. I’m getting all American educated over food through blogging. My favourite word I’m loving at the minute is cilantro! It just rolls off the tongue and sounds so much better than coriander! Xxx

  4. Great idea, looks delicious! I’ve tried to think of ways to use eggplant in Mexican style cooking. A friend of mine from Oaxaca, Mexico told me the other day that he used to help harvest it when he was young. He told me they never prepared it in their homes. It was always considered as a vegetable for exporting. I think they were missing out on something good!

    • Thank you Gerard! Wow love the story about your friend. I have seen Oaxaca on the TV from a chef who does Mexican food. I just love the authentic Mexican style of food. Must learn how to make it. Aubergine is lovely as a Mexican style filling too 🙂

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