mini eggplant and brown rice bakes

1  lb.		miniature eggplants appx 4
1/4  cup		long-grain brown rice cooked
1/3  cup		small onion, peeled and chopped fine
1/2  cup		loosely packed parsley leaves, chopped fine
1/4  cup		loosely packed fresh mint leaves, chopped fine
1/2  cup		ounces black olives, pitted and coarsely chopped
1  tablespoon		fresh lemon juice
2  teaspoons		olive oil
1/4  teaspoon		ground cinnamon
1  pinch		Freshly ground black pepper
1/2		Tomato - Fresh
2  dashes		Mrs. Dash Table Seasoning

Tip: Click on the ingredient links to learn the nutritional information for all the mini eggplant and brown rice bakes ingredients. The serving size for any ingredient in mini eggplant and brown rice bakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 bake eggplants until almost done at 350 and while they are cooking, place rice in a small saucepan with 1/2 cup water. Bring to a boil on the stove. Reduce to a simmer. Cover and cook until tender not over done.
2. Take eggplants out and when they are cool enough to handle, cut in half lengthwise. With a small knife, gently scrape out flesh, being careful not to tear the skin. Reserve shells. Coarsely chop flesh.
3. In a medium bowl, combine eggplant flesh with rice and remaining ingredients. Divide filling evenly among the eggplant shells.
4. Place in a 13-by-9-by-2-inch oval dish and return to oven 10 min.
5. Remove from oven and Serve hot or at room temperature.