SPANISH EGGPLANTS

(SERVES 4)
4 small eggplants
3 3/4 tbsps olive oil
1 small onion, fine chopped
1 clove garlic, minced
3/4 cup cooked whole grain rice
7oz can tuna in oil, drained and fish coarsely flaked
1 1/4 tbsps mayonnaise
1 1/4 tsps curry powder
4 fresh tomatoes, skinned, seeded and chopped
1tbsp coarsely chopped parsley
Freshly ground black pepper

1. Cut the eggplants in half lengthwise. Score the cut surfaces lightly with a sharp
knife at regular intervals.
2. Brush the scored surface lightly with 1 tbsp of the olive oil and place the
eggplants on a greased baking dish.
3. Bake the eggplants in a preheated oven 375°F, for 15 minutes, or until
beginning to soften
4. Cool the eggplants slightly, then carefully scoop the center fresh from each
half. Take care that you do not break the skin at this stage.
5. Fry the chopped onion gently in the remaining olive oil for 3minutes, or until
they are just transparent
6. Add the garlic and the eggplant flesh, and fry for a further 2 minutes. Season to
taste with pepper.
7. Add the rice, flaked tuna, mayonnaise, curry powder, tomatoes, parsley and
black pepper to the eggplant mixture, and mix together well.
8. Pile equal amounts at this rice and tuna filling in to the eggplant shells. Return
the filled eggplants to the ovenproof baking dish, Brush with the remaining olive
oil, and bake in the oven for a further 25 minutes. Serve piping hot.