Berenjenas de Arroz (Aubergine Stuffed with Rice)
Serves 4
Ingredients
Method
2 Aubergine (Fresh)
100 g. Boiled Long Grain Rice
50 g. Chorizo
100 g. Peas (Cooked)
2 tbsp. Olive Oil
100 g. Cheese - Mozzarella Grated
½ tsp. Salt & Pepper
Preheat oven to 180ºC / 350ºF
Cut the aubergines in half. Score the flesh of the aubergine, season and sprinkle with a little olive oil and put in a preheated oven for 10 minutes or until the aubergine has softened. Remove from the oven and allow to cool.
Remove the flesh from the aubergine leaving the skin intact. Chop flesh into small pieces.
Cut the chorizo into small pieces and fry with a little olive oil, add the boiled rice, chopped aubergine and peas. Mix well and season to taste.
Fill the aubergine skins with the mixture and sprinkle with mozzarella and place under the grill until the cheese has melted.