Stuffed Eggplant with Tomato and Herb Sauce

Ingredients

• 2 medium eggplants, halved lengthwise
• ¾ cup brown rice
• ¼ cup pine nuts, toasted
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can diced tomatoes (400g)
• 3 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Fresh mint and parsley
• Salt and pepper to taste

Method

1. Scoop out eggplant flesh, dice it, and set aside. Brush shells with olive oil and roast at 375°F for 15 minutes.
2. Cook brown rice according to package directions.
3. Sauté onion and garlic in olive oil, add diced eggplant flesh, cumin, and cinnamon; cook 5 minutes.
4. Mix cooked rice, sautéed mixture, pine nuts, and fresh herbs; season to taste.
5. Fill eggplant shells with rice mixture, top with diced tomatoes, and bake covered for 20 minutes until tender.