Spicy Rice-filled Eggplant

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3/4 cup basmati rice
• 2 large eggplants
• 1 tablespoon olive oil
• 1 large brown onion, halved, finely chopped
• 1 red capsicum, halved, deseeded, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground coriander
• 1 teaspoon fresh ginger, finely grated
• 1/4 teaspoon chili, crushed
• 1/4 teaspoon ground turmeric
• 1/4 cup fresh flat leaf parsley, coarsely chopped
• 2 teaspoons lemon rind, finely grated
• 2 tablespoons fresh lemon juice
• 1/2 cup reduced-fat yoghurt
• 2 tablespoons fresh mint, coarsely chopped

Recipe

• 1 preheat oven to 200°c
• 2 cook the rice in a large saucepan of boiling water for 15 minutes or until tender. rinse under cold running water. drain well.
• 3 meanwhile, cut the eggplants in half lengthways and use a small sharp knife to cut a 1cm border around the edge of each eggplant half then scoop out the flesh within the border, leaving about 1.5cm of flesh on the base of each eggplant half.
• 4 finely chop the flesh.
• 5 heat oil in a frying pan over medium heat and add the onion and capsicum and cook, stirring, for 5 minutes or until soft.
• 6 add the garlic, coriander, ginger, chilli and turmeric and cook, stirring, for 30 seconds or until aromatic.
• 7 add the chopped eggplant and cook, stirring, for 10 minutes or until eggplant is soft. remove from heat.
• 8 add the rice, parsley, lemon rind and lemon juice to eggplant mixture, and stir to combine.
• 9 place eggplant shells in a large baking dish and spoon rice mixture evenly among eggplant shells.
• 10 bake in oven for 30 minutes or until eggplant shells are soft and filling is golden.
• 11 place the yoghurt and mint in a small serving bowl and stir to combine. serve with spicy rice-filled eggplant.