In Steemit these days many of us are thinking and thinking about publishing, the same happens when it comes to cooking, many times you do not know what to prepare your family to eat, although the ideal is to have a balanced diet many households in the world do not have resources for that and they only eat what they can.

There are economic and healthy alternatives one of them is rice and vegetables, today I share a recipe where both are combined, eggplant with rice and vegetables. Eggplant is a very versatile vegetable, which can be prepared in a multitude of ways, for this recipe you do not need complicated ingredients, it is an economical but very complete dish, it prepares a meal easily and quickly, and it is also an excellent alternative for our children eat vegetables.

Ingredients:

• 4 eggplants
• 500 gr. of rice
• 1 onion
• 250 gr. of mushrooms
• 200 ml. of tomato
• Olive oil or the one you have
• Black pepper
• Salt

Preparation:

Wash the aubergines thoroughly, cut them in half lengthwise and remove the pulp with a knife, reserve the hulls emptied to present the dish, put plenty of water to boil in a pot, add the rice when the water breaks to boil with a teaspoon of salt, let it cook for about 15 minutes, finely chop the onion chop the pulp of the eggplant and the mushrooms, pour oil in a pan over medium heat, fry the onion until transparent, add the mushrooms and the eggplant and Let them cook for a few minutes, until they soften and lose the water. Drain the rice and add it to the pan, pour the fried tomato on top, add a little pepper and correct salt if necessary, let it all be done together for a couple of minutes, while preheating the oven to 200ºC, overturning Mix the inside of the eggplant shells to fill them, place them on a baking dish, next to one another, and bake them for about 10 minutes at 200ºC. You can throw some grated cheese to gratin over it before putting them in the oven.

You can place cheese on top and the filling may vary according to your tastes.