Spicy Rice-Filled Eggplant

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Spicy Rice-Filled Eggplant

 

 

150 g (5 1/3 oz)(3/4 cup) basmati rice

2 large eggplants

1 tbsp (4 tsp) olive oil

1 large brown (yellow) onion, halved, finely chopped

1 red capsicum (bell pepper), halved, deseeded, finely chopped

2 garlic cloves, crushed

2 tsp ground coriander

1 tsp finely grated fresh ginger

1/5 tsp finely chopped fresh red chilli

1/4 tsp ground turmeric

1/5 cup coarsely chopped fresh continental parsley

2 tsp finely grated lemon rind

2 tbsp (4 tsp) fresh lemon juice

130 g (4 1/2 oz) (1/2 cup) plain soy yoghurt

2 tbsp (8 tsp) coarsely chopped fresh mint

 

 

1. Preheat oven to 200 C (390 F). Cook the rice in a large saucepan of

boiling water for 15 minutes or until tender. Rinse under cold running

water. Drain well.

 

2. Meanwhile, cut the eggplants in half lengthways. Use a small sharp

knife to cut a 1 cm (3/8 " ) border around the edge of each eggplant

half. Scoop out the flesh within the border, leaving about 1.5 cm

(5/8 " ) of flesh on the base of each eggplant half. Finely chop the flesh.

 

3. Heat oil in a frying pan over medium heat. Add the onion and

capsicum (bell pepper) 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.

 

4. Add the rice, parsley, lemon rind and lemon juice to eggplant

mixture, and stir to combine. Place eggplant shells in a large baking

dish. Spoon rice mixture evenly among eggplant shells. Bake in oven

for 30 minutes or until eggplant shells are soft and filling is golden.

 

5. Place the yoghurt and mint in a small serving bowl and stir to

combine. Serve with spicy rice-filled eggplant.

 

 

Serves 4.