Preheat the oven to 190°C. Rinse the aubergines and cut them in half lengthways. Score the flesh of the aubergines in a crosshatch pattern, not through the skin. Sprinkle with salt and rub with oil. Place in a greased dish (cut side up) and bake for 25 minutes.
Take the aubergines out of the oven. Using a coffee spoon, take out about a half of the flesh, not destroying the skin, place in a bowl. Peel and crash garlic. Spread it on the insides of the aurbegines.
In a separate bowl mix the aubergine flesh with tomatoes, onion and rice. Season with paprika, chilli, salt and pepper. Add parsley and coriander, stir. Place the filling in the aubergines, sprinkle with parmesan and bake for 20 minutes. Serve hot.
GF – make sure the ingredient doesn’t contain traces of gluten!