Eggplant stuffed with plain rice and vegetables

Directions

1. Bring the vegetable stock to a boil in a pot. Add the rice and reduce the heat to very low. Simmer for about 45 to 50 minutes, or until the rice is cooked through. ⏱ 50 min
2. Finely chop the onions. ≈ 8 min
3. Heat the oil in a pan and sauté the onions over low heat until they are translucent. ⏱ ≈ 40 min
4. Cut the eggplants in half lengthwise and hollow them out using a spoon, making sure the walls remain about 5 mm thick. ≈ 8 min
5. Remove the pulp and chop into small pieces. ≈ 8 min
6. Cut the peppers in half, remove the stems and seeds, then dice the flesh into small pieces. ≈ 8 min
7. Add the eggplant and pepper dice to the onions and cook for a few minutes. ⏱ ≈ 10 min
8. Finely grate the cheese or the rap. ≈ 8 min
9. Combine the chopped walnuts and chopped parsley with the vegetables and rice. ⏱ ≈ 7 min
10. Season the mixture with freshly ground black pepper, salt, a pinch of cinnamon, and Worcestershire sauce. ≈ 2 min
11. Fill the eggplants in half with the mixture and place them on a lightly oiled griddle. ≈ 3 min
12. Cook for approximately 30 to 40 minutes. ⏱ 40 min