stuffed egg plant

Here's a recipe for stuffed eggplant:

Ingredients:

- 2 large eggplants (brinjals)

- 1 cup cooked rice

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 tomato, finely chopped

- 1/2 cup cooked ground meat (optional, like lamb, beef, or chicken)

- 1/4 cup chopped fresh parsley

- 1/4 cup chopped fresh mint

- 1/4 cup crumbled feta cheese (optional)

- 2 tablespoons olive oil

- 1 teaspoon ground cumin

- 1 teaspoon paprika

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (400°F).

2. Cut the eggplants in half lengthwise. Scoop out the flesh from the center, leaving about 1/2 inch of flesh attached to the skin. Chop the scooped-out flesh and set aside.

3. Heat olive oil in a large pan over medium heat. Add chopped onion and minced garlic, sauté until softened.

4. Add chopped eggplant flesh and cook for about 5 minutes until it starts to soften.

5. Add chopped tomato, cooked ground meat (if using), ground cumin, paprika, salt, and pepper. Cook for another 5 minutes until the mixture is well combined and the flavors meld together.

6. Remove from heat and stir in cooked rice, chopped parsley, chopped mint, and crumbled feta cheese (if using). Mix well.

7. Stuff the eggplant halves with the rice and vegetable mixture, pressing down gently to pack it in.

8. Place the stuffed eggplants on a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with salt and pepper.

9. Bake in the preheated oven for about 30-35 minutes, or until the eggplant is tender and the filling is heated through and lightly browned on top.

10. Remove from the oven and let it cool slightly before serving.

Enjoy your delicious stuffed eggplant! You can serve it as a main dish or as a side dish alongside a salad or some crusty bread.