Spicy Eggplant Rolls

• 1/2 cup brown rice
• 6 tbsp olive oil
• 2 None eggplant, sliced lengthwise
• 1 None yellow pepper, seeded and chopped
• 1 small onion, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 can (15 oz) chickpeas, drained
• 1/2 cup grated Parmesan cheese
• None None Cilantro sprigs, to garnish

1. Cook the rice in boiling salted water for 20 mins until tender; drain.
2. Meanwhile, heat 4 tbsp of the oil in a large skillet on high heat. Cook the eggplant slices, in batches, for 5 mins, turning once until golden. Drain on paper towels.
3. Heat the remaining 3 tbsp oil in the same skillet on medium-high heat. Cook the pepper for 3 mins. Add the onion and cook for a further 5 mins until softened and golden. Add the cumin, coriander and turmeric and cook, stirring, for 1 min. Add the rice and chickpeas and mix well.
4. Divide the rice mixture among the eggplant slices. Roll up and place on a foil-lined baking pan. Sprinkle with Parmesan cheese. Broil for 5-6 mins until golden. Place eggplant rolls on a serving platter. Garnish with cilantro sprigs and serve.

brown rice, olive oil, eggplant, yellow pepper, onion, ground cumin, ground coriander, ground turmeric, chickpeas, parmesan cheese, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/28805 (may not work)