Baked Eggplant

1. 1

   Cook the brown rice in 2 1/2 water for 1 hour. Cut eggplant in half length wise. Scoop out the meat of the eggplant leaving at least 1/2 inch intact. Cube the eggplant, set aside. Saute onion and 2 cloves garlic in olive oil until translucent, add cubed eggplant and saute until slightly soft. Add tomatoes stirring for about 10 minutes then add chopped oregano. Remove from heat and add brown rice. Stuff this into the eggplant shells and bake for 30-40 minutes until the eggplant is soft. Top with yogurt sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.