Stuffed Eggplant

• 7/8 tablespoon long grain rice
• 1/2 seeds
• 2 aubergines
• 1 1/2 tablespoons salt
• 2 tablespoons olive oil
• 7/8 pound lamb cut into 1.5cm cubes
• 1 red pepper finely diced
• 1 green pepper finely diced
• 1 onion medium, finely diced
• 2 cloves garlic finely chopped
• 3 stalks parsley chopped
• 2 stems thyme chopped
• 7/8 cup vegetable stock
• 2/3 cup 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, seeds, aubergines, salt, olive oil, lamb, red pepper, green pepper, onion, garlic, parsley, thyme, vegetable stock, feta cheese

Taken from www.yummly.com/recipe/Stuffed-Eggplant-1411346 (may not work)