|Spicy Rice filled Eggplant/Aubergine with yogurt and salad.|
This recipe was fully vegetarian but for my second try I added in some minced/ground beef....both ways tasted so good.
|Stuffed Eggplant/Aubergine ready for the oven|
- Optional : 250 gm ground beef
- 1 cup basmati rice ( i just cooked extra to have extra fried rice on the side.
- 2 large aubergines/eggplants
- 1-2 tablespoons olive oil
- 1 large brown onion, halved, finely chopped
- 1 red capsicum, halved, deseeded, finely chopped (I used one half red and one half yellow)
- 2 garlic cloves, crushed (I used 5)
- 2 teaspoons ground coriander (I used 1 tsp coriander seeds)
- 1 teaspoon finely grated fresh ginger (I chopped a thumb size dried ginger)
- 1 teaspoon finely chopped fresh red chilli or 1/2 teaspoon chilli flakes
- 1/4 teaspoon ground turmeric, fresh or dry is fine.
- 1 cup coarsely chopped fresh continental parsley - I used 3 stalks.
- 2 teaspoons finely grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 cup yoghurt. Greek, plain or fat-reduced...any will do perfectly fine.
- 2 tablespoons coarsely chopped fresh mint (I had no mint so I just made a simple raita mix of chopped tomatoes and chives instead…just as good)
- salt and pepper to taste.
- pinch of garam masala or chilli powder for the yogurt (only if you like a spicy flavour)
Cook the rice in a large saucepan of boiling water for 15 minutes or until tender. Rinse under cold running water. Drain well.
Preheat oven to 200°C.
Meanwhile, cut the eggplants in half lengthways. Use a small sharp knife to cut a 1cm border around the edge of each eggplant half. Scoop out the flesh within the border, leaving about 1.5cm of flesh on the base of each eggplant half. Finely chop the flesh.
Heat oil in a frying pan over medium heat. If you are using the ground meat, fry till brown. Add the onion and capsicum and cook, stirring, for 5 minutes or until soft. Add the garlic, coriander, ginger, chilli and turmeric and cook, stirring, for 30 seconds or until aromatic. Add the chopped eggplant and cook, stirring, for 10 minutes or until eggplant is soft. Remove from heat.
|Ground beef and capsicum|
Add the rice, parsley, lemon rind and lemon juice to eggplant mixture, and stir to combine.
|Fried Rice with ground beef|
Place eggplant shells in a large baking dish. Spoon rice mixture evenly among eggplant shells. Bake in oven for 30 minutes or until eggplant shells are soft and filling is golden.
Place the yoghurt and mint in a small serving bowl and stir to combine. I had no mint so I just added some chopped tomatoes and chives to the yogurt with a pinch of garam masala for a nice flavour.
Serve with spicy rice-filled eggplant.
I enjoyed making and eating this meal, was superb! If you like eggplant, Do try it too...you will love it! Bon Appetit!
Nur Diyanah Magness