Tricolor Rice Stuffed Eggplant

The enticing blend of spices, herbs, and seasonings in this recipe make it worth the little bit of effort it takes to bring the completed dish to the table.

Tricolor Rice Stuffed Eggplant

The enticing blend of spices, herbs, and seasonings in this recipe make it worth the little bit of effort it takes to bring the completed dish to the table.

Course

Main Course
Prep time

10 Mins
cook time

50 Mins
servings

4
Author

@anettvelsberg

Ingredients

Eggplants

2 eggplants medium-sized, sliced in half lengthwise
1 tbsp olive oil
sea salt, to taste
black pepper, to taste

Rice

½ cup Lotus Foods Organic Tricolor Blend Rice
1 tbsp olive oil
⅓ cup onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
½ cup cherry tomatoes, halved
1 tbsp fresh parsley finely chopped, more to serve
1 tbsp fresh mint finely chopped, more to serve
sea salt, to taste
black pepper, to taste
¼ cup vegan unsweetened yogurt, to serve

product used in the recipe

Organic Tricolor Blend Rice

1

Preheat oven to 400°F/200C. Arrange eggplant halves on a baking tray and drizzle with olive oil. Season with salt and pepper, then roast in preheated oven until tender (~30-40 mins).
2

While eggplants are roasting, cook rice according to directions on package. Set aside in a large bowl.
3

Remove eggplants from oven and cool for 10 mins. Scoop out flesh, leaving a ½ inch border. Chop flesh and add to rice.
4

Heat oil in a small skillet over medium-high heat. Add onion and cook until translucent (~3-5 mins). Add garlic and continue cooking for another minute, then remove cooked onion and garlic from pan and add to rice mixture.
5

Add spices, cherry tomatoes, herbs and seasoning to rice. Stir until evenly mixed.
6

Fill eggplant cavities with rice mixture. Place back in oven for 10-15 mins, until lightly browned on top.
7

Remove from oven and cool for 5 mins before serving. Serve with dollops of yogurt and fresh herbs.