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Serves : 5 - 10 / Preparation Time : 45 Minutes / Cooking Time : 10 Minutes
La Cornue® Elements Used:
- Château: gas oven and grill position
- Cornufé: electric oven
Aubergines (cut in half lengthwise)
Peppers (cut in half lengthwise)
Rice (cooked)
200 g
Pine nuts
60 g
200 g
Cherry tomatoes (cut in 8ths)
Basil leaves
Finely sliced chives
Olive oil
French thyme
  1. Light the oven in the grill position
  2. Deseed the eggplants and peppers (2), salt and add the thyme and a little of olive oil
  3. Grill the halved eggplants and the peppers
  4.  In a bowl, mix the rice with a little olive oil, add half of the pine nuts and 2/3 of the feta in dices, the tomatoes and the chives. Separate in half.
  5. Core the eggplants (not all, keep the flesh and form)
  6. Chop one pepper and mix it with the mix of rice, feta, tomatoes etc
  7. Stuff the peppers and eggplants
  8. Add the rest of the pine nuts and feta on top of the peppers and eggplants
  9. Spray with olive oil and thyme
  10. Finish cooking in the grill
  11. Decorate with basil leaves

Tips: It’s possible to do the recipe the day before but think to add lemon juice on the eggplants before grilling them so they keep a nice colour.

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