|Chopped cooked chicken||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Cooked long grain rice||2 Tablespoon|
|Cream cheese||1 Tablespoon|
|Unflavored yogurt||2 Tablespoon|
|Grated edam cheese||1⁄2 Cup (8 tbs)|
|Fresh herbs||1 Tablespoon (For Garnish)|
1 Halve the aubergines (eggplant) lengthways and scoop out the flesh, leaving a shell 5mm/1/4 inch thick. Chop the flesh roughly.
2 Sprinkle the aubergine (eggplant) shells and the pulp with salt and leave to stand for 30 minutes, to extract the excess moisture.
3 Rinse the pulp and shell, drain, and put the pulp into a mixing bowl.
4 Add the chicken, parsley, rice, raisins and salt and pepper.
5 Combine with the cream cheese and yogurt.
6 Pile the mixture back into the aubergine (eggplant) shells. Top with the Edam cheese.
7 Arrange the shells in a 23cm/9 inch round pie dish around outside edge. Cover with plastic wrap, and pierce.
8 Microwave on full power for 10 minutes. Give the dish a half turn, twice, during cooking.
9 Allow to stand for 4 minutes and garnish with herbs.