Ingredients

• 2/3 cup brown basmati rice
• 2 eggplants, halved lengthwise
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 small green pepper
• 4 oz. mushrooms, sliced
• 3 tbsp. olive oil
• 3 oz. cheddar cheese, grated
• 1 egg, beaten
• 1/2 tsp. marjoram
• Salt/pepper
• 2 tbsp. hazelnuts, chopped

Method

1. Boil rice according to package directions, drain and cool.
2. Scoop flesh from eggplant and chop. Blanch the shells in boiling water for 2 min and drain upside down.
3. Fry the eggplant flesh, onion, garlic, pepper, and mushrooms in the oil for about 5 min.
4. Mix in rice, cheese, egg, marjoram, and seasoning.
5. Arrange the eggplant in an oven proof dish.
6. Spoon in filling, sprinkle over nuts.
7. Chill until ready to bake.
8. Oven on 375 degrees and bake for 25 min.

Your taste Eggplant rice is ready to serve!! Enjoy!