Halal Stuffed Baby Eggplant with Tomatoes (Mediterranean)

• 8 baby eggplants
• 4 ripe tomatoes, diced
• 1 onion, 3 garlic cloves
• ½ cup cooked rice or quinoa
• 3 tbsp olive oil, oregano, parsley, mint
• Salt, pepper, lemon zest

1. 1Slice eggplants lengthwise, scoop out flesh leaving a shell. Chop flesh.
2. 2Sauté onion, garlic, chopped eggplant flesh, and tomatoes. Mix with rice, herbs, and seasoning.
3. 3Stuff shells, place in baking dish, drizzle with olive oil. Cover and bake at 375°F for 35-40 minutes until tender.
4. 4*Nutritional Value (per serving, approx.): 220 calories, 6g protein, 32g carbs, 9g fat, 8g fiber.

Nutrition values are estimates.