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Quick run down:

Serves: 4
Preparation time 45 minutes
Total cost: Not as much as you would think for
such a yummy dish

Ingredients

2 medium eggplants (200g each),
cut in half lengthwise
2 teaspoons olive oil
1 brown onion, finely chopped
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon pine nuts
1 cup cooked brown rice
1 tomato, finely chopped
1 tablespoon grated
parmesan cheese
2 tablespoons finely chopped
flat-leaf parsley
olive oil spray
crusty bread and green salad,
to serve

Putting it together

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

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

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

4. 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.

5. 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.

Serving

Serve with wholegrain bread and salad

 Recipe contributed by

March 2007, p53

Healthy Food Guide
www.healthyfoodguide.com.au     

Photography contributed by

Andre Martin
Andre Martin Photography
www.andremartinphotography.com.au