Baked eggplant with shrimps and rice

Baked eggplant with shrimps and rice

Ingredients

• Eggplant 500 g
• Rice 400 g
• Cheese 150 g
• Bow 1 head
• Garlic 1 clove
• White dry sparkling wine 150 ml
• Sour cream 1 tablespoon
• Shrimps 500 g
• Tomatoes 4 pieces
• Salt to taste
• Italian herbs to taste
• Vegetable oil 1 tablespoon

Directions

1. Soak the eggplants in cold water (so that there is no bitterness).
2. We cut them into rings, fry a little on both sides, spread the first layer into a mold.
3. Pre-boil rice (until tender).
4. We mix it with grated cheese, basil and Italian herbs (I put a lot than I replace salt and pepper).
5. Fry onion and garlic (finely chopped) in a frying pan, pour wine (dry white) into the pan, evaporate by half, add sour cream and also evaporate.
6. Add the shrimps (I cook them for 1, 5 minutes beforehand) and if the sauce becomes very thick, then add a little water.
7. Pour this all over the rice and mix.
8. Put the tomatoes, cut into rings and rice with sauce on top of the eggplants.
9. We bake in the oven at 180 degrees for 35-40 minutes.
10. I usually serve with arugula and tomatoes (pictured without arugula)).
11. Bon Appetit!