Baked Stuffed Eggplant - cooking recipe

Ingredients

4 None eggplants, halved lengthways
3-4 tbsp lemon juice
3 tbsp sunflower oil
2 None onions, diced
1 None garlic clove, crushed
3/4 cups long grain rice, rinsed
1/2 cup dry white wine
2 1/8 cup vegetable stock
14 oz pork steak, sliced
7 None tomatoes
2 tbsp butter, plus extra to grease
1/2 cup parmesan cheese, grated
4 tbsp chopped fresh parsley

Preparation

Scoop out the flesh from each of the eggplants, leaving a 1/4 inch margin of flesh intact. Dice the removed flesh and mix with lemon juice. Heat 2 tbsp oil in a saucepan, add the onions and garlic and saute for 2-3 mins. Add the diced eggplant to the pan and continue to saute for 2-3 mins, stirring. Add the rice and white wine and simmer for 1 min, then stir in the stock. Cover the pan and simmer for 18-20 mins.
Preheat the oven to 350\u00b0F. Heat 1 tbsp oil in a skillet, add the pork and pan fry for 4-5 mins, turning. Remove from heat once cooked through.
Thinly slice 2 tomatoes and set aside for garnish. Dice 5 tomatoes and stir into the rice just before it is ready. Simmer for 2-3 mins, then stir in the pork slices and 2 tbsp butter. Season.
Grease a baking dish with some butter then place the eggplant halves inside. Spoon in the rice mixture then place the sliced tomatoes on top. Sprinkle with parmesan then place in the oven for 50 mins-1 hour. Cover with foil after 30-40 mins cooking time. Sprinkle with parsley before serving.