Greek Style Baked Eggplant - cooking recipe

Ingredients

2 medium eggplants, halved
2 tbsp olive oil
1/2 cup basmati rice, rinsed well
2/3 cup chopped cucumber
3 oz cherry tomatoes, halved
2 tbsp capers, drained
3 None sun-dried tomatoes, sliced
4 oz haloumi cheese, grated
2 tbsp fresh chopped flat-leaf parsley

Preparation

Preheat the oven to 400\u00b0F. Place eggplants in baking dish and brush with 1 tbsp of the oil. Bake for 30 mins until softened.
Cook rice in boiling salted water for 5 mins. Add cucumber and cook for a further 5 mins until tender; drain.
Mix rice and cucumber with remaining ingredients and season well. Spoon rice mixture onto the eggplants and drizzle with remaining oil.
Bake for 15 mins until golden and heated through.