Eggplant with rice and yogurt

Baked eggplants are stuffed with rice, sprinkled with breadcrumbs and baked in the oven. Serve well with yogurt - or sour cream.

Ingredients

• Eggplant 6 pieces
• Olive oil 150 ml
• Long grain rice 6 tablespoons
• Breadcrumbs50 g
• Butter50 g
• Onion 1 head
• Tomatoes500 g
• Sugar 1 teaspoon
• Salt to taste
• Yogurt200 g
• Ground black pepper to taste

Directions

1. Heat the butter with 50 ml of olive oil, add finely chopped onion, fry for five minutes, add finely chopped tomatoes. Fry over medium heat for 15 minutes. Grind the cooled sauce in a blender, add salt and sugar, mix.
2. Cut the eggplants into halves lengthwise, rinse the flesh with a knife, add salt and place in a baking dish. Drizzle with olive oil and bake in a preheated oven for 30 minutes at 180 degrees.
3. Cook rice.
4. Remove the eggplants from the oven, let cool, remove the pulp and chop.
5. Mix eggplant pulp with rice and tomato sauce. Spread the mixture over the eggplant skins. Sprinkle with breadcrumbs. Return to oven and bake for 25 minutes. Serve with yogurt.