Serves 2
Ingredients
2tsp coconut or olive oil
1 Medium Eggplant
1 onion, finely chopped
1 large clove garlic, crushed
3 Vegie Delights vegetarian Bacon Style rashes, chopped
2 tomatos, diced
3/4 cup cooked brown rice
1 Tbsp chopped fresh chives
1/2 cup grated cheese (I use Mini chol soy cheese)
2 Tbsp grated parmesan cheese
Vegie salt
Method
Preheat oven to 180C
Slice Eggplant in half lengthways, scoop out flesh leaving a 1-2 cm shell.
Sprinkle shell and flesh with regular table salt and leave for 30mins (this will draw out the bitterness)
Rinse under water to remove salt- drain on absorbent towels
Chop eggplant flesh roughly.
Heat oil in saucepan and saute garlic, onion until soft. Add bacon style rashers, tomato, eggplant flesh and cook until soft. Season with vegie salt to taste.
Mix in 1/4 cup of the rice and then fill up egpant halves, pushing down well.
In a seperate bowl mix cheese, parmesan, chives and the rest of the rice. Combine well and spoon on to eggplants.
Bake on a tray (lined with baking paper) in the oven for 20mins or until tender.
Serve with steamed vegetables or a salad.
Enjoy!
