Have fun preparing this mushroom dish!
1. finely chop the garlic, shallots, carrots, celery, leek and basil and sauté in a little olive oil until translucent. Add thyme and tomato puree and sauté lightly. Extinguish with white wine, then add clear soup and tomato juice and simmer until everything has broken down.
2. make basmati long grain rice. Clean the melanzane, rinse, cut in half and deep fry in a deep fryer or saucepan with hot oil for three minutes. Dice the veal, chop the kitchen herbs, blanch (scald) the tomatoes with hot water, peel, seed and dice. Hollow out the eggplant halves with a spoon and dice the flesh as well. 3.
Fry the veal briefly in a frying pan, add the eggplant flesh, kitchen herbs, long grain rice and diced tomatoes and season with saffron, salt, cinnamon and pepper. If you don’t like saffron, you can omit it as well. Fill the quantity in the eggplant shells, sprinkle with breadcrumbs and drizzle olive oil. Bake in the oven at 200 degrees.
4. pass the tomato sauce through a sieve, reheat and season with salt and freshly ground pepper. Pour around the au gratin melanzani.
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