Food Photography Challenge - Week 58 | "📷Capture, Click, Compete!📷" | Eggplant

Eggplant stuffed with vegetables and parsley, baked in a clay pot, accompanied by a fine collection of tequila

Today I spent a wonderful evening with my loved ones, which I want to share with you, enjoying aromatic stuffed eggplants with vegetables sprinkled with parsley, baked in a clay pot. This dish was the perfect accompaniment to the fine collection of tequila that my friends had brought.

To create these delightful stuffed eggplants, you will need the following ingredients:

3 large eggplants
1 large onion, diced
2 carrots, grated or diced
2 cloves of garlic, minced
1 red pepper, diced
1 cup cooked brown rice
1 cup grated cheddar cheese
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Olive oil

Now let's move on to the cooking process:

Start by preheating your oven to (190°C). Wash the eggplants and cut them crosswise into slices about 1/2 inch thick. Arrange the slices on a baking tray lined with baking paper, brush with olive oil and season with salt and pepper. Bake the eggplants for 15-20 minutes or until they are soft and slightly golden around the edges. While the eggplants are baking, let's prepare our filling. In a large frying pan, heat a little olive oil over medium heat. Add the chopped onion and cook until soft and translucent. Then add the carrots and garlic, cook for another 5 minutes. Add the chopped pepper to the pan and cook for another 2-3 minutes. Then carefully mix in the cooked brown rice, cheddar cheese and half of the fresh parsley. Taste and adjust the seasonings to your preference. Once the eggplants are ready, remove them from the oven and let them cool slightly. Using an ice cream scoop, carefully scoop out the inside of each eggplant, leaving enough skin to hold its shape. Carefully mix the vegetable and rice filling with the remaining parsley. Spread the mixture evenly into the hollowed aubergines. Return the stuffed aubergines back to the oven and bake for a further 15-20 minutes or until the filling is crisp and lightly browned. Remove the stuffed eggplants from the oven and let them rest for a few minutes before serving. While the stuffed eggplants were cooling, it was time to unwrap the three bottles of tequila my friends had brought. Each had a unique flavor that complemented the rich flavors of our stuffed eggplants.

Sharing this delicious food and drink with my loved ones, we created an unforgettable evening filled with laughter, stories and warmth. So, the next time you're planning a get-together, be sure to include these Crock Pot Roasted Parsley Stuffed Eggplants along with a variety of tequilas for a truly unforgettable experience!

If you also want to share your cooking skills with us, you can join the contest by visiting this entry link
https://steemit.com/hive-109690/@theentertainer/food-photography-challenge-week-58-or-capture-click-compete
Organized by @theentertainer
Sponsored by @visionaer3003