Roasted Eggplant Rice

A big hello to everyone,

I said it's time to prepare a nice dukan recipe that we took a long break last night. Although I have switched to strengthening, I continue to lose weight, little by little. I'm 58,7 now :)

Do not look at what I call dukan at the entrance, a method that is often used by those who do not want to eat too oily, is to make knuckle from roasted eggplant.

Of course, it was a much lighter recipe as I used the minimum amount of oil in the ground beef and used minimum amount of oil for roasting.

After roasting the eggplants, I applied the stretch method that I applied to the red peppers. In this way, the shells are a little easier to peel off.

When choosing eggplants, neither thick nor thin. Medium sized ones will provide you convenience in terms of roasting evenly.

Of course, you need to prepare this recipe on vegetable + protein days during the cruise period.

Don't forget, if you use pepper paste for the juice, it is super delicious.

Dried tzatziki prepared with 1 clove of garlic goes well with it.

Love…

Ingredients for Roasted Eggplant Rice Recipe

• 4 medium eggplants
• 1 medium onion (chopped)
• 2 cloves of garlic (chopped)
• 200 gr. mince
• 2 tablespoons of oil
• 2 medium tomatoes (chopped)
• a pinch of parsley
• salt, pepper,
• 1 water glass of water
• 1 meal spoon tomato paste

For presentation

• 1 piece of charliston pepper
• 4 cherry tomatoes

How to Make Roasted Eggplant Rice Recipe?

1. Shorten the stems of the eggplants and roast them. Take the roasted aubergines in a bowl and cover them with a cling wrap in an airtight manner.
2. Add the chopped onions and garlic to the pot where you put 2 tablespoons of vegetable oil. Add some salt and sauté.
3. Add the tomatoes that you peel and cut into small cubes to the onions and saute for 1-2 minutes.
4. Add the minced meat and cook, stirring, until the minced meat leaves the water and absorbs it again.
5. Add salt and pepper, remove the pot from the heat, add the chopped parsley and mix.
6. Unwrap the roasted eggplants and carefully peel off their skins.
7. Place the eggplants in a heatproof bowl and make a shallow slit in the middle. Fill the mortar you have prepared by expanding the scratch you made with the help of tongs or a fork.
8. Slice the peppers and tomatoes and place them on the eggplants.
9. Mix 1 cup of broth with tomato paste. Pour the sauce over the ribs into the correct tray.
10. Bake in the oven preheated to 180 degrees for about 25-30 minutes. Serve hot.