Stuffed Eggplant - cooking recipe

Ingredients

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

Preparation

Heat oven to 350\u00b0F. 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.
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.