Eggplant with spiced nut rice and feta

Name: eggplant with spiced nut rice and feta
Total time: 20 min
Yield: 4
Ingredients: 2 eggplant; 250 gram nut rice; 3 tablespoon olive oil; 2 onion; 2 clove garlic; 1 teaspoon paprika; 1 teaspoon ginger powder (djahé); 1 teaspoon chili powder; 3 tablespoon flat leaf parsley; 2 tablespoon coriander; 1 look tomato cubes; 150 gram feta

Ingredients

2 eggplant
250 gram nut rice
3 tablespoon olive oil
2 onion
2 clove garlic
1 teaspoon paprika

1 teaspoon ginger powder (djahé)
1 teaspoon chili powder
3 tablespoon flat leaf parsley
2 tablespoon coriander
1 look tomato cubes
150 gram feta

Directions

Halve the aubergines in the length and boil for about 5 minutes in water with salt. Remove from the pan and allow to cool slightly. Empty the aubergines and cut the flesh into pieces.
Preheat the oven to 200ºC. Cook the rice.
Heat half of the oil and fry the onion and garlic with the paprika, ginger powder and chilli powder 2-3 minutes.
Add the eggplant, parsley, coriander and tomato cubes with juice and cook for 3-4 minutes without a lid on the pan.
Scoop the rice and feta through and fill the aubergines with this mixture.
Sprinkle with the rest of the oil and place the aubergines in the middle of the oven for about 15 minutes.