Eggplant Stuffed with Basmatie and Tomatoes

Ingredients

• 1 cup Mahatma® Basmati Rice
• 4 medium eggplants
• 2 tsp kosher salt, divided
• 1/3 cup olive oil, divided
• 1/4 cup tomato paste
• 3 cups puréed tomatoes (passata)
• 2 cups sodium-reduced chicken broth
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp allspice
• 1/4 tsp ground cinnamon
• 1/2 tsp pepper
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp lemon juice