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1
Preheat oven to 200C
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2
Cook the rice in a large saucepan of boiling water for 15 minutes or until tender.
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3
Rinse under cold running water.
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4
Drain well.
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5
Meanwhile, cut the eggplants in half lengthways and use a small sharp knife to cut a 1cm border around the edge of each eggplant half then scoop out the flesh within the border, leaving about 1.5cm of flesh on the base of each eggplant half.
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6
Finely chop the flesh.
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7
Heat oil in a frying pan over medium heat and add the onion and capsicum and cook, stirring, for 5 minutes or until soft.
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8
Add the garlic, coriander, ginger, chilli and turmeric and cook, stirring, for 30 seconds or until aromatic.
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9
Add the chopped eggplant and cook, stirring, for 10 minutes or until eggplant is soft.
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10
Remove from heat.
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11
Add the rice, parsley, lemon rind and lemon juice to eggplant mixture, and stir to combine.
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12
Place eggplant shells in a large baking dish and spoon rice mixture evenly among eggplant shells.
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13
Bake in oven for 30 minutes or until eggplant shells are soft and filling is golden.
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14
Place the yoghurt and mint in a small serving bowl and stir to combine.
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15
Serve with spicy rice-filled eggplant.
