Side Dish

Name: Eggplant Stuffed with Rice and Tomatoes
Prep time: 45 minutes
Cook time: 50 mins
Total time: 1 hour 35 minutes
Yield: 8
Ingredients: 1 cup Mahatma® Basmati Rice; 4 medium eggplants; 2 tsp kosher salt, divided; 1/3 cup olive oil, divided; 1/4 cup tomato paste; 3 cups puréed tomatoes (passata); 2 cups sodium-reduced chicken broth; 1 onion, diced; 3 cloves garlic, minced; 1 tsp paprika; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp allspice; 1/4 tsp ground cinnamon; 1/2 tsp pepper; 1/4 cup fresh cilantro, finely chopped; 1/4 cup fresh mint, finely chopped; 1/4 cup fresh parsley, finely chopped; 2 tbsp lemon juice

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50 mins

Eggplant Stuffed with Rice and Tomatoes

These Mediterranean-style Eggplants are stuffed with fragrant basmati rice, herbs and warm spices for a tasty dinner option.

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