A method of preparing
Cut the eggplants in halves lenghtwise, season with salt and put away for a moment. After a while, wipe. Each half should be properly hollowed out so that the obtained cup is approximately 1 cm thick. Blanch the cups in boiling water. Dice the hollowed flesh and fry in olive oil, add some of chopped garlic. Cook the rice on the chicken broth. Wash all tomatoes, cut into cubes and separate hardened pieces. Rinse the herbs, tear off the leaves and finely chopped. Peel the onion and chop as well. Cook the rice and mix with fried flesh, tomatoes, onions and herbs, season to taste with salt and pepper. Fill the hollowed aubergine halves with prepared stuffing. Put them in a greased form sprinkle with olive oil, you can also pour a little water, cover with aluminum foil. Insert into the oven at a temperature of 190 (°C) and bake until eggplants are soft.