Ingredients
Eggplant
Fried rice
Diced olives
Diced jalapenos
Grated cheese
Coconut sriracha

Method
Slice eggplant in half and smoke for an hour. Mix together rice, jalapenos and olives with a bit of salt and pepper. When eggplant is softened, scoop out seedy centre, leaving the fleshy exterior. Fill with rice mix. Top with cheese and sriracha. Grill in a camp oven for half an hour or until cheese is browning

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