Greek Pilaf Stuffed Eggplant

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 eggplants
• 1 cup minced onion
• 2 minced garlic cloves
• 1 stalk minced celery
• 1/4 cup sunflower seeds
• 2 -3 tablespoons olive oil
• 2 1/2 cups cooked brown rice
• 1 -2 teaspoon mint (dried or fresh)
• 1 lemon, juice of
• 1/4 cup chopped fresh parsley
• salt
• pepper
• crumbled feta (to taste)

Recipe

• 1 heat oven to 350°f.
• 2 cut eggplants in half lengthwise and bake, facedown on oiled tray for 20-25 minutes.
• 3 while eggplant bakes: heat olive oil in medium saucepan, saute onion, garlic, celery and sunflower seeds. saute until onions are soft and transparent.
• 4 combine remaining ingredients in medium bowl and add onion mixture.
• 5 remove eggplant from oven and scoop out a hole from each half. add insides to rice mixture.
• 6 scoop mixture into hole in eggplant halves and serve.