This dish was made of 2 small round eggplants, halved lengthwise, drizzled generously with evoo and seasoned with salt and pepper, baked in a hot oven (200C) for around 30 minutes. I also had a leftover portobello mushroom so that went into the oven as well (ingredients summarized at the bottom of this post) :
While that's cooking, plain basmati rice was cooked the usual way(about a third of a cup), and let cool when done.
When the flesh of the eggplant is cooked (but not overcooked so as to retain the shape of the shell), spoon it out of the shell carefully and set aside. Mince the mushroom and add to the eggplants.
The spices : we like it hot so there was half a teaspoon each of whole fennel seeds, chili flakes, hot paprika and a heaped teaspoon of (homemade!) Moroccan spice. 2 small tomatoes and a brown onion were minced, and a couple of sprigs of thyme. For some reason I ran out of garlic - gasp! So this didn't have garlic! I also got some parsley for garnish.
Bring them all together in a hot wok : sauté onions and tomatoes, add spices and let the flavors infuse. Add rice, eggplant and mushroom, and stir until all the lovely spices cover the rice and veggies. Spoon over eggplant shells. Serve with a dollop of natural yoghurt on top.
might be a good starter if you only serve one half... But definitely a really good lunch :)
Stuffed Eggplants
Ingredients
2 medium sized aubergines
1 portobello mushroom, minced
1/3 cup raw basmati rice - cook according to instructions
Half a teaspoon each of whole fennel seeds, chili flakes, hot paprika
a heaped teaspoon of Moroccan spice
2 small tomatoes, minced
1 brown onion, minced
a couple of sprigs of thyme
olive oil
parsley, for garnish
greek or natural yogurt, to serve
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