Stuffed aubergines

• 1 aubergine
• 1 small onion
• 40g filet de saxe (or chicken, turkey…)
• 150g peeled and cubed tomatoes
• 80g mozzarella (40g for the stuffing and 40g for browning)
• 70g ricotta
• 10g breadcrumbs
• 80g basmati rice
• 2 teaspoons of olive oil

Directions

• Remove the flesh from the aubergine and put it to one side. Soften the aubergine in the microwave for five minutes.
• Place the aubergine flesh in a saucepan or frying pan, add the cubed tomatoes, the onions and two teaspoons of olive oil
  and cook for five minutes.
• Add the oregano and basil, salt and pepper.
• Add 40g mozzarella, ricotta and the filet de saxe cut into small pieces.
• Fill the aubergines
• Sprinkle the breadcrumbs and the remaining small pieces of mozzarella.
• Place in the oven for 20 minutes at 200°C.
• Heat up a pan of water.
• When the water starts to boil, add the rice and simmer for 10 minutes, drain and serve with the aubergines.