This recipe is courtesy of Nick, a Harbourside Market Shopper
2 large eggplants
1 medium onion, diced
2 cloves garlic, diced
1 red pepper, diced
1 fresh red chili, chopped – optional
1 large tomato, diced
1 cup cooked basmati rice
1 tablespoon Moroccan seasoning
Natural yogurt for serving
How to cook
Preheat oven to 180°C.
Slice the eggplants lengthways and scoop out the flesh. Roughly chop the flesh into approximately 2cm size cubes. Dice the onion, red pepper and garlic and gently cook in a non stick fry pan for about 5 minutes. Add the eggplant, cooked rice, chili, tomato and Moroccan seasoning. Cook while stirring for another 5 minutes. Season to taste.
Divide mixture between the 4 eggplant halves. Bake covered for 20 minutes then uncover and bake for a further 20 minutes.
Serve with a dollop of natural yogurt. Serves 4.