Stuffed Eggplant

• 10 g long grain rice
• 2 None aubergines, cut in half and seeds scooped out
• 1 1/2 tbsp salt
• 2 tbsp olive oil
• 400 g lamb, cut into 1.5cm cubes
• 1 None red pepper, finely diced
• 1 None green pepper, finely diced
• 1 medium onion, finely diced
• 2 cloves garlic, finely chopped
• 3 stalks parsley, chopped
• 2 stems thyme, chopped
• 200 ml vegetable stock
• 100 g feta cheese

1. Heat oven to 350u0b0F. Cook the rice according to the package instructions, then set aside. Sprinkle the cut side of the eggplant with 1 1/2 tbsp salt and set aside for 20 mins.
2. Heat oil in a pan and fry the meat for about 5 mins. Add the peppers, onion and garlic and fry for 3 more mins. Stir in the rice, parsley and thyme. Season with salt and pepper, then place the eggplants in a baking dish and fill with the rice mixture. Pour the stock over the eggplant, crumble the feta on top and bake for about 30 mins, then serve immediately.

long grain rice, aubergines, salt, olive oil, lamb, red pepper, green pepper, onion, garlic, stalks parsley, thyme, vegetable stock, feta cheese

Taken from recipes-plus.com/api/v2.0/recipes/17700 (may not work)