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4 large and thick aubergines Cut not too thin 2 tablespoons of salt in 3 liters of water Set aside for 20 minutes 1 onion.. 1 pepper 1 tomato 1 carrot 60 ml vegetable oil Fry until tender, cook for 1-2 minutes Add 1 cup of rice add 1 glass of water. 200ml 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon thyme Cook on low heat for 15 minutes Dry the rested aubergines 50ml vegetable oil 1 teaspoon thyme Brush the aubergines on both sides Bake in a preheated oven at 200C (400 F) Bake until golden brown Remove from heat when water has evaporated Half a bunch of parsley Place a teaspoon of chopped greens on the head of the aubergine Wrap carefully Insert a toothpick to prevent the roll from opening 1 teaspoon of tomato paste 1 teaspoon salt 120ml water Bake in preheated oven at 200C (400F) for 5 minutes Remove toothpicks 50 grams cheddar cheese Bake in preheated oven at 200C (400F) for 5 minutes Parsley Serve with leftover rice Enjoy Thanks to subscribers and viewers for watchin