Stuffed Eggplant

serves 4

1 eggplant
3 tbsp olive oil
1 red onion, finely sliced
3 cloves garlic, crushed and chopped
2 tablespoons chopped mint
2 tablespoons chopped dill
2 tablespoons chopped parsley
1/4 cup pinenuts
1 1/2 cups cooked brown rice
100g feta, crumbled
salt and freshly ground black pepper

Preheat oven to 180 C. Cut eggplant in half lengthways and scoop out all but 1 cm of flesh from the skin.  Discard any seeds and chop remaing flesh into small pieces.
Heat olive oil in a large frying pan and gently cook eggplant, onion and garlic and until onion is tender.  Add mint, dill, parsley. pinenuts and rice and stir over a medium heat for 2-3 minutes.  Add feta and season to taste with salt and pepper, remembering that feta will add salt.
Place rice stuffing into eggplant cavity and sit in an oiled baking dish.  Cook for 30 minutes until eggplant is tender.