Eggplant stuffed with rice and anchovies

1 serving


Pour cold water or milk over the anchovies and soak for 40-50 minutes. Then peel the bones and cut the fillets into small pieces. Rinse the rice and boil in salted water for 20 minutes, then roll back in a colander and cool. Wash the aubergines and cut them in half along. Carefully, so as not to damage the skin, choose the pulp with a knife, finely cut it and fry it over low heat with 1 tbsp. spoon sesame oil. At the end, add a little black ground pepper and salt to taste. Eat the olives from the liquid, finely cut and mix with rice, anchovies and toasted eggplant pulp. Add black pepper, salt and mix everything thoroughly. Afterwards, fill with the cooked aubergine mixture, place on a baking sheet, top with the remaining sesame (or allspice) oil and bake in the preheated oven for 20 minutes at moderate temperatures.