Eggplants are a really easy way to create a healthy meal without too much fuss and very little time in the kitchen. I always cook my rice in chicken or vegetable stock these days so I often don’t need much salt if any in my cooking that includes rice.
What you need
2 medium eggplant halved
1 large tomato chopped
1 large onion sliced
125g feta cheese
1 teaspoon crushed garlic
1 red chili finely sliced (optional)
½ cup cooked rice (optional)
Olive oil
Salt and black pepper to taste
The process
Remove the seeds and soft center from the halved eggplants creating a cavity for your filling.
In a pan with about 2 tablespoons of olive oil on a medium to low heat add the onions, chili and garlic and cook until onions are soft and beginning to brown. add the tomatoes and cook for a further 4 or 5 minutes until the tomatoes have softened.
Remove from the heat, taste and season with salt and pepper.
Add the cooked rice to a bowl, crumble in the feta and add the mixture from the pan. Mix to combine and then fill the cavities of the eggplants and drizzle with a little olive oil.
Place on a baking sheet in a 180 Celsius oven for 1/2 and hour until the eggplants have softened.
Depending on the size of the eggplants you have used this may vary a few minutes either way.
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