Stuffed Eggplant with WW Rice

We present you a seasonal recipe, the recipe eggplant stuffed with WW rice, a good light dish made with aubergines stuffed and au gratin, easy and simple to realize, ideal to serve with a salad for a light meal.

Ingredients for 4 people: - 6 SP / people -

• 2 eggplants


• 100 g of rice


• 1 clove of garlic


• 200 ml of tomato coulis


• 60 g grated lean gruyere


• 1 tablespoon of olive oil


• salt pepper

Preparation:

Wash and cut the aubergines in half lengthwise.

Then cook them in boiling salted water for about 10 to 15 minutes.

Meanwhile, cook the rice in salted boiling water as indicated on the package and drain it.

Drain and dig them with a small spoon then remove the eggplant flesh and chop it.

In a frying pan heat with olive oil then fry the peeled garlic clove and the chopped aubergine meat.

Add the tomato coulis, salt and pepper and stir and cook for about 10 minutes.

Then add the cooked rice and mix everything.

Stuff the eggplant with this mixture, then sprinkle with grated cheese and bake for about 20 minutes at 180 ° C.