• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    50 Mins

  • servings




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


  • ½ cup Lotus Foods Organic Tricolor Blend Rice
  • 1 tbsp olive oil
  •  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.

product used in the recipe

Organic Tricolor Blend Rice

Instruction video