1

Preheat oven to 200°C or 180°C fan-forced. Cook rice following packet instructions.

2

Cut eggplants in half lengthways. Stand cut side up on a board, and use a small sharp knife to score a 1cm boarder around edges. Score flesh within the boarding markings in a criss-cross pattern, about 1cm apart. Use a spoon to scoop out the flesh, leaving a 1cm thick shell.

3

Finely chop eggplant flesh. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring for 5 mins or until softened. Add garlic, cumin, chilli and allspice and cook, stirring, for 30 seconds or until fragrant. Add eggplant flesh and tomato and cook, stirring, for 5 mins or until very soft. Remove from heat. Season with salt and freshly ground black pepper.

4

Add rice, parsley and half the feta to onion mixture, and stir to combine. Place eggplant shells on a large lightly oiled baking tray. Fill shells with rice mixture. Sprinkle tops with pine nuts and remaining feta. Bake for 30 mins or until eggplant shells are soft, and filling is golden. Serve topped with mint.