Baked Stuffed Eggplants recipe (Appetizer)

Instructions

Preheat the oven to 170°C. Line a roasting dish with baking paper.

Using a spoon, remove the flesh from each eggplant half, leaving a 2cm shell intact. Chop the flesh into small pieces and set aside.

Partially cook the eggplant shells in the microwave on high (100%) for 2 minutes. Transfer to the roasting dish.

Place the olive oil in a non-stick frying pan over medium heat. Cook the onion and garlic for 2–3 minutes, until soft. Add the cumin and coriander, and cook for 1 minute, until fragrant. Toss through the eggplant flesh and cook for 2 minutes. Stir through the pine nuts, rice and tomato.

Spoon the mixture into the shells and pack in firmly. Sprinkle with the parmesan cheese, then parsley. Spray with olive oil spray. Cover lightly with foil and bake in preheated oven for 15 minutes. Remove foil and bake for 10–15 minutes, to brown. Serve with wholegrain bread and salad