Andalusian Aubergines

4 small aubergines (eggplant)
3 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
Freshly ground black pepper
120g cooked whole grain rice
1 x 200g can tuna in oil, drained and fish coarsley flaked
1 tbsp mayonnaise
1 tsp curry powder
4 fresh tomatoes, skinned, seeded and chopped
1 tbsp coarsley chopped parsley

Cut the aubergines in half lengthways. Score the cut surfaces lightly with a sharp knife at regular intervals. Brush the scored surface lightly with 1 tbsp olive oil and place the aubergines on a greased baking sheet. Bake the aubergines in a preheated oven 190C / 375 F / Gas Mark 5 for 15 minutes, or until beginning to soften. Cool the aubergines slightly, then carefully scoop the centre flesh from each half. Take care that you do not break the skin at this stage.

Fry the chopped onion gently in the remaining olive oil for 3 minutes, or until it is just transparent. Add the garlic and aubergine flesh, and fry for a further 2 minutes. Season to taste with pepper. Add the rice, flaked tuna, mayonnaise, curry powder, tomatoes, parsley, and more black pepper to the aubergine mixture, and mix together well.

Pile equal amounts of this rice and tuna filling into the aubergine shells. Return the filed aubergines to the ovenproof baking dish. Brush with olive oil, and bake in the oven for a further 25 minutes. Serve piping hot.

SOURCE: Healthy Eating Cookbook, edited by Ros Cocks, Jillian Stewart and Kate Cranshaw

Number of Servings: 4

Recipe submitted by SparkPeople user TWOTIMESS.