Stuffed Melanzane

Rinse the melanzane and pat dry. Cut stem ends into small pieces, cut in half lengthwise, and cut flesh into squares. In a large coated frying pan, heat 2EL olive oil. Add 4 eggplant halves, cut side down, and roast over medium heat for about 10

min. In between, turn 2x to the other side. Later roast the remaining melanzane in the same way. Place the melanzane in a lightly oiled ovenproof dish with the cut side facing up. Remove some of the flesh with a spoon. In remaining olive oil, sauté onion, finely chopped, flesh and eggplant flesh until hot. Add pine nuts, currants and long grain rice and fry for 1 minute. Stir in some cinnamon, pepper, salt and new spice. Rinse mint, shake dry, chop leaves and add. Pour in enough water to just cover. Cover and cook at low temperature for 15 minutes. Fill the prepared melanzane with the rice mixture and cook at 180 degrees for about 1 hour.

Note Heidi: I like to pour a mixture of 3 tablespoons of paradeis pulp, mixed with 4 tablespoons of olive oil and 1/4l of water.

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