Serves 6 - Prep time 15 mins - Cook time 30 mins
3 whole eggplants
1 onion, finely diced
2tbsp Henry Langdon Creole Blend
1/2 cup cooked rice
1/2 cup breadcrumbs
Pre heat the oven to 180c
Cut the eggplants in half lengthways and place into simmering salted water for approx 5 minutes. Part cook only.
Drain. Scoop out the pulp and roughly chop. Set the shells aside.
In a saucepan saute the onions and capsicum in the butter until tender, then add the Henry Langdon Creole Blend and the eggplant pulp.
Place the mixture in a bowl with the rice and blend well.
Place the eggplant shells onto a lined baking tray, then fill with the pulp mix and top with bread crumbs.
Bake in a pre heated oven for 30 minutes. Shells should be tender and the tops golden.