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Aubergine (Eggplant Boats) Recipe
2/3 c brown basmati rice
2 eggplants, halved lengthwise
1 onion, chopped
2 garlic cloves, crushed
1 small green pepper
4 oz. mushrooms, sliced
3 tbsp olive oil
3 oz. cheddar cheese, grated
1 egg, beaten
1/2 tsp marjoram
salt/pepper
2 tbsp hazelnuts, chopped

Boil rice (directions), drain and cool. Scoop flesh from eggplant and chop. Blanch the shells in boiling water 2 min and drain upside down. Fry the eggplant flesh, onion, garlic, pepper, and mushrooms in the oil for about 5 min. Mix in rice, cheese, egg, marjoram, and seasoning. Arrange the eggplant sheels in an oven proof dish. Spoon in filling, sprinkle over nuts. Chill until ready to bake. Oven on 375°F and bake for 25 min.





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