RECIPE

Eggplant Stuffed with Indian Fried Rice

Name: Eggplant Stuffed with Indian Fried Rice
Cook time: 30 mins
Total time: 30 min
Yield: 2
Ingredients: 1 medium eggplant, halved lengthwise

Prep Time

30 mins

Cook Time

16 minutes

Servings

2 x

Sweet roasted eggplant, spicy harissa, salty halloumi, crunchy pistachios, and aromatic TASTY BITE®/MD Indian Fried Rice create a vibrant, layered dish with restaurant-style appeal.

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INGREDIENTS

Eggplant

1 medium eggplant, halved lengthwise
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) honey
2 tsp (10 mL) harissa paste
¼ tsp (1.25 mL) kosher salt
⅛ tsp (0.6 mL) black pepper

Filling

1 pouch TASTY BITE®/MD Indian Fried Rice
6 oz (170 g) halloumi cheese, diced
2 tbsp (30 g) golden raisins
2 tbsp (30 g) pistachios, chopped
½ cup (75 g) roasted red pepper, diced
1 tbsp (15 mL) chopped cilantro
1 tbsp (15 mL) chopped parsley

Lemon Yogurt Drizzle

¼ cup (60 g) plain Greek yogurt
1 tsp (5 g) lemon zest
2 tsp (10 mL) lemon juice

PRODUCTS USED

Indian Fried Rice, 125g

SEE DETAILS

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1
Prep Eggplant: Preheat your oven to 425°F (220°C). Whisk together olive oil, honey, harissa paste, salt, and pepper in a small bowl. Score the eggplant halves in a diamond pattern and brush them generously with the harissa-honey mixture.
2
Roast Eggplant: Place the eggplant halves cut-side up on a baking sheet and roast for 30 minutes until tender and caramelized.
3
Sear Halloumi: While the eggplant roasts, pan-fry the halloumi slices in a dry skillet over medium-high heat for 1 to 2 minutes on each side until golden and crispy. Set aside.
4
Mix the Rice: Heat the TASTY BITE®/MD Indian Fried Rice according to the package directions, then stir in the roasted red peppers, raisins, pistachios, chopped cilantro, chopped parsley, and half of the seared halloumi.
5
Stuff & Bake: Spoon the seasoned rice mixture into the roasted eggplant halves and return them to the oven for 5 minutes to heat through.
6
Drizzle & Serve: Whisk together plain Greek yogurt, lemon zest, and lemon juice. Top the stuffed eggplants with the remaining seared halloumi, drizzle with the lemon yogurt sauce, and serve hot.