Ingredients
• 2/3 cup Flannerys Own Certified Organic brown rice
• 2 eggplants halved lengthwise
• 1 small onion chopped
• 2 garlic cloves crushed
• 1 small green capsicum
• 150gm mushrooms sliced
• 3 tbsp olive oil
• 100gm cheddar cheese grated
• 1 beaten egg
• 1/2 tsp marjoram
• Sea salt and pepper to taste
• 2 tbsp hazelnuts very finely chopped
Preparation
• Cook the rice drain and cool.
• Scoop flesh from eggplant, and then chop.
• Blanch the eggplant shells in boiling water for 2 minutes and drain upside down.
• Fry the eggplant flesh, onion, garlic, capsicum and the mushrooms in the oil for about 5 minutes.
• Mix in the rice, cheese, egg, marjoram and seasoning.
• Arrange the eggplants in an oven-proof dish and spoon in the filling.
• Sprinkle the nuts over the top.
• Chill until ready to bake it.
• Pre-heat oven to 190 degrees and bake about 25 minutes.