1 cup of cooked rice
10 cherry tomatoes cut in 4
1 purple onions chopped
50g spinach leafs
1 vegetable cube
1 - Cut the aubergine lengthways into thin slices, 6 per aubergines, and fry each slice in a non-stick pan until it's browns on both sides and lost most of its water. Remove and allow to cool before stuffing
2 - Cook the rice as per package instructions.
3 - In a separate pan fry the onions until tender
4 - Add the tomatoes and vegetable stock and stir for 7 minutes
5 - Add the spinach and stir for another 2 minutes
6 - Turn the fire off and add the rice.
7 - Put one tbsp of the rice mixture in the middle of each aubergine slice, bring both ends together and put a toothpick to hold them together
8 - Cook on a pre-heated oven at 200c for 15 minutes