First of all, to cook the aubergine in hot water to make them soft. It is difficult to find aubergine with nice shape, they are all long and lean, which is hard to use the skin the bake later on. That’s why I decided to not keeping the skin. On the other hand, cook the brown rice and get them ready.
Preheat the oven to 180C. Now, heat up the sauce pan with olive oil, then add the minced garlic, red chilli and onion. Fry them until they start to turn brown, then add the chopped mushroom, and the minced pork to fry everything until they are done. Add salt, ground cumin, oregano and fresh dill for seasoning. Now, mix the cooked brown rice and the aubergine into the sauce pan and stir them well. Taste it and adjust.
Put the mix in the oven and bake for 20 minutes. Meanwhile, get the tomato sauce done. Heat up the pan with olive oil and a bit of garlic, add one can of plum tomatoes in and then some brown sugar. Cook and stir them until they are done.
When the rice mix is done, serve them on a plate with the tomato sauce on top, some feta cheese and some fresh dill as garnish.