Coconut Eggplant Surprise
1/2- 3/4 lb eggplant, halved
1 can coconut milk
1 cup frozen peas
1 can chickpeas
1 1/2 cups cooked (leftover) brown rice
salt and pepper to taste
In a preheated 350 degree oven, place the eggplant on a cookie sheet or shallow baking pan (skin side down). Let it bake for 20-25 minutes.
Meanwhile, in a large mixing bowl combine all of the remaining ingredients and mix.
When the eggplant is done, scoop it out of its shell and add it to the mixing bowl with the other ingredients.
Transfer this mixture to a casserole dish, cover with foil, and place it in the oven for an additional 25 minutes. This casserole is great with crusty bread and a salad.