|1kg White Italian Onions(s)||
|1 Garlic (Loose Bulb)(s)||
|Wine or Beer|
|Salt and Pepper (to taste)|
4 medium eggplants (aubergines).
salt and pepper.
1 tbsp margarine.
1 large onion chopped.
1 garlic clove crushed.
1 1/2 cups (3/4pt) cooked rice.
1 1/2 cups (3/4pt) stock.
1/2 cup (1/4 pt) wine or beer.
- Half the eggplant lengthways and score the flesh deeply with a knife. Sprinkle the flesh side with salt and pepper and then turn the halves upside down on a draining board for 30 mins. to allow the juices to drain.
- Carefully cut the eggplant out of the shells and chop it roughly. Melt the margarine and add the eggplant, onion, garlic, rice, stock and wine or beer.
- Simmer for about 20 mins. until the eggplant is tender and the liquid much reduced. Fill the eggplant shells, sprinkle the tops with grated cheese and grill until browned.