Ingredients:
1 1/2 kilos of melitzanes (eggplants)
4 ripe tomatoes, peeled and grated
2 onions
4-5 spring onions
1 cup of long grain rice
1 cup olive oil
A little dill, finely chopped
A little parsley, finely chopped
1 tablespoon of pine nuts
1 red pepper
1 yellow pepper
1 orange pepper
Salt and pepper
Oil for frying
Method:
1. Cut melitzanes in thick slices and fry in olive oil, placing on kitchen paper to drain
2. Put the rice in water so it will soften for 1/2 an hour
3. Sauté the pine nuts in the oil
4. Cut onions very fine and the peppers in small pieces
5. In a saucepan with a little oil, sauté two tomatoes, the rice, and add the pine nuts with the oil that they were sautéed with
6. Add parsley, dill, and the spring onions, peppers and salt
7. Take two slices of melitzanes, lay them out on top of one another in a cross
8. Put a spoon full of the filling in the centre and wrap around, holding the eggplant together with a wooden toothpick
9. Place the wraps side
by side in an oven dish, then add the remaining oil, tomato juice and
the tomatoes
10. Bake in a 180 C preheated oven for 30 minutes