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Spicy rice-filled eggplant
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Spicy rice and capsicum stuffed eggplant - a flavorful vegetarian side dish.
Ingredients:
  • 2 large eggplants
  • 150g ( 3/4 cup) Basmati rice
  • 1 large brown onion, halved, finely chopped
  • 1 red capsicum, 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
  • 50.00 ml coarsely chopped fresh continental parsley
  • 2 tsp finely grated lemon rind
  • 42.00 gm fresh lemon juice
  • 130g (1/2 cup) reduced-fat yoghurt
  • 40.00 ml coarsely chopped fresh mint
Instructions:
  • Preheat oven to 200°C. In a large saucepan, cook the rice in boiling water for 15 minutes or until tender. Rinse rice under cold running water and drain well.
  • Cut the eggplants lengthwise and carefully carve a 1cm border around each half using a small sharp knife. Scoop out the flesh within the border, ensuring about 1.5cm of flesh remains on the base of each half. Finally, finely chop the scooped out flesh.
  • In a frying pan over medium heat, sauté the onion and capsicum in oil until soft, about 5 minutes. Stir in garlic, coriander, ginger, chilli, and turmeric for 30 seconds until fragrant. Add the eggplant and cook for 10 minutes until softened. Remove from heat.
  • Mix rice, parsley, lemon rind, and lemon juice into the eggplant mixture until well combined. Fill the eggplant shells with the rice mixture evenly. Bake in the oven for 30 minutes until the eggplant shells are tender and the filling is golden brown.
  • Combine the yoghurt and mint in a small serving bowl, stir well, and enjoy with spicy rice-filled eggplant.

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