Stuffed Aubergines with Garlic Sauce

Scoop out the inside of each halved eggplant. Make sure that you leave a little of the insides in the skin, so that they stand up to the filling that you’ll later put into it. Roughly chop up the removed flesh and place it in a medium sized bowl for later.

Heat the oil in a medium pan over medium heat. Add diced onion, chopped mushrooms, grated carrot, brown rice, sea salt, pepper and ground coriander. Sauté for 5 minutes then add 1/3 cup of water and cook until all of the water is absorbed. Add chopped parsley and dill and remove from heat.

Add all of the cooked ingredients into the bowl with the chopped eggplant flesh. Mix it together then stuff it into the eggplants. You’ll use about 2-3 tablespoons of filling per halved eggplant.

Cover an oven tray with some parchment paper. Place the eggplants on the tray, filling side up. Cover the eggplants with aluminum foil. They will cook faster this way. Cook for 40 minutes at 392 F.

Serve with garlic sauce on top!

For the garlic sauces you just have to mix the ingredients together.