Stuffed Aubergines with Oriental Rice
Recipe provided by Sergio Marenghi.
- 1 aubergine cut lengthways
- 2oz cooked brown basmati rice or wild rice
- 1oz bulghar wheat
- 1 tbsp sultanas
- 1 tsp curry powder
- 1oz diced red and yellow peppers
- Fresh chopped mint
- 1 tbsp olive oil
- Salt and pepper
- Rub the aubergines with olive oil and bake in a moderate oven until cooked through.
- Mix the rice with the remaining ingredients and pile onto the aubergine halves.