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Middle Eastern rice-stuffed eggplants
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Flavor-packed barbecue eggplants stuffed with aromatic rice.
Ingredients:
  • 2 (320g each) small eggplants, halved lengthways
  • 45.50 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 7.50 gm ground cumin
  • 1 1/2 tsp ground coriander
  • 250g packet 90-second white long-grain microwave rice
  • 3 tsp finely grated lemon rind
  • 40.00 ml dried cranberries
  • 40.00 ml roughly chopped fresh mint leaves, plus extra leaves to serve
  • 82.50 ml plain Greek-style yoghurt
  • 40.00 ml flaked almonds, toasted
Instructions:
  • With a teaspoon, carefully scoop out the flesh from the eggplant halves, leaving a 1cm border. Finely chop the eggplant flesh.
  • In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Sauté the onion until softened, about 5 minutes. Add the chopped eggplant and cook until softened, about 5 minutes. Stir in garlic, cumin, and ground coriander, and cook until fragrant, about 1 minute. Add rice, lemon rind, cranberries, and mint. Season with salt and pepper, then stir to combine. Remove from heat.
  • Heat up your barbecue hotplate over medium-high heat.
  • Line each of the 4 pieces of foil with a 20cm piece of baking paper. In the center of each, place 1 eggplant half and fill with rice mixture. Drizzle 1 teaspoon of remaining oil over each parcel. Fold and seal the foil around the eggplant. Grill for 25 to 30 minutes until eggplant is tender.
  • Serve the parcels on plates, being mindful when opening them as steam will escape. Garnish with yogurt, almonds, extra mint, and the remaining oil.

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