Ingredients
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1 Cup Red Rice
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2 md Eggplant
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½ md Red Bell Peppers
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½ md Yellow Bell Peppers
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3 Garlic
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5 Shallots
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3 md Tomatoes
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4 Tbsp Oat Bran
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2 Tbsp fresh Lemon Juice
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¼ Cup fresh Parsley
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1 tsp Ground Cumin
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1 tsp Chili Powder
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½ tsp Turmeric
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Salt
Directions
Steps
|
1
Done
|
Prepare and cook the red rice according to packet directions. Once cooked set aside. |
|
2
Done
|
Preheat oven to 180C. |
|
3
Done
|
Cut stems off eggplants & cut in half. Cut away pulp leaving ½″ shell. Dice the pulp. |
|
4
Done
|
Heat 3 tablespoons of water in a large non-stick fry pan over medium heat. When hot, add eggplant, diced capsicum, garlic and saute for 2 minutes. |
|
5
Done
|
Cover and allow to gently cook until the eggplant is tender. Stir occasionally. |
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6
Done
|
Add shallots and tomatoes, cook until the tomatoes have softened. |
|
7
Done
|
Add the rest of the ingredients, including the cooked rice. Remove from heat. |
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8
Done
|
Fill each eggplant shell with the rice and vegetable mixture. |
|
9
Done
|
Bake for 35 to 40 minutes. |
|
10
Done
|
Garnish with a little fresh parsley or basil if desired. |
