Stuffed Eggplants

Ingredients 

• 2 eggplants/ brinjals, halved lengthwise
• 2/3 cup cooked brown rice
• 3 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 small onion, chopped
• 8-10 button mushrooms, sliced
• ½ medium green capsicum, roughly chopped
• ¼ medium yellow capsicum, roughly chopped
• ½ medium red capsicum, roughly chopped
• 100 grams grated cheddar cheese 
• Salt to taste
• Crushed black peppercorns to taste
• ½ teaspoon fresh thyme

Method

1. Preheat oven to 180°C.
2. Scoop out flesh from eggplants and chop.
3. Blanch the eggplant shells in boiling water for two minutes and drain.
4. Heat olive oil in a non-stick pan. Add the garlic and onion and sauté well.
5. Add the mushrooms and eggplant flesh, mix well and cook till the mushrooms are tender.
6. Add the capsicum and bell peppers, mix and sauté for two to three minutes.
7. Add the rice and add half the cheese and mix well. Add the salt, crushed peppercorns and thyme and mix.
8. Stuff the eggplant shells with the mixture, place on a baking tray and sprinkle remaining cheese on top.
9. Place the tray in the preheated oven and bake till the cheese melts.
10. Serve hot.