Ingredients

2 eggplants

2 tablespoons olive oil, divided

1 tablespoon cumin seeds

1/2 teaspoon chilli flakes (or to taste)

1 onion, diced

2 garlic cloves, minced

1 yellow pepper, diced

1 cup cooked long-grain brown rice

1 cup cottage cheese

1 170g can of solid tuna in brine   

100g feta cheese

Salt and pepper

Tomato Salsa

10-15 cherry tomatoes, quartered

1 tablespoon parsley, roughly chopped

1 tablespoon basil, roughly chopped

1 tablespoon mint, roughly chopped

1 tablespoon lemon juice

Salt and pepper to taste

Yogurt Tahini Sauce

2 tablespoons tahini paste

1/2 cup low-fat yogurt

Salt

Splash of water

Directions

1. Preheat oven to 375F. Cut the eggplants in half, lengthways then use a sharp knife to score the flesh in a criss-cross pattern. Place into a roasting dish, flesh side up, season with salt and pepper, then drizzle with olive oil. Cover with foil, then roast in the oven until tender (about 40-50 minutes).

2. Heat a pan over medium heat, add 1 tablespoon olive oil, cumin, chilli, onions, garlic and peppers and sauté until veggies soften about 8-10 minutes. Remove from heat and stir in the rice, cottage cheese, feta, and tuna. Season with salt and pepper to taste.

3. Scoop the flesh from the aubergines and add it to the rice mixture. Spoon the mixture back into the eggplant skins, then place back into the oven, uncovered, to roast for another 20 minutes to heat through.

4. Make the tomato salsa by combining the cherry tomatoes, herbs, lemon juice, seasoning and a drizzle of olive oil. 

5. Combine the tahini with the yogurt, a splash of water, and salt. Add enough water to get a pouring consistency.

6. To serve, spoon the salsa over the brinjals, then drizzle with the tahini sauce.