Prep 30 mins
Cook 1 hr
This looks to be filling & delicious
- 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 of fresh mint, coarsely chopped
- Preheat oven to 200°C
- Cook the rice in a large saucepan of boiling water for 15 minutes or until tender. Rinse under cold running water. Drain well.
- 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.
- Finely chop the flesh.
- Heat oil in a frying pan over medium heat and add the onion and capsicum and cook, stirring, for 5 minutes or until soft.
- Add the garlic, coriander, ginger, chilli and turmeric and cook, stirring, for 30 seconds or until aromatic.
- Add the chopped eggplant and cook, stirring, for 10 minutes or until eggplant is soft. Remove from heat.
- Add the rice, parsley, lemon rind and lemon juice to eggplant mixture, and stir to combine.
- Place eggplant shells in a large baking dish and spoon rice mixture evenly among eggplant shells.
- Bake in oven for 30 minutes or until eggplant shells are soft and filling is golden.
- Place the yoghurt and mint in a small serving bowl and stir to combine. Serve with spicy rice-filled eggplant.