Stuffed Eggplants

STUFFED EGGPLANTS

SERVES: 4

INGREDIENTS

2 small eggplants

500g beef or lamb mince

1 brown onion, finely diced

2 cloves garlic, crushed

1 tbl freshly grated ginger

1 tsp ground cumin

2 tsp ground coriander

1 tsp chilli flakes

2 tbl tomato paste

1 large truss tomato, diced

1 large handful parsley, coriander or mint, or a mix of each, finely chopped

1/4 cup pine nuts

Olive oil

Sea salt & pepper, to taste

METHOD

Preheat oven to 180°C and line a tray with baking paper. Cut the eggplants in half and score the flesh with a knife in both directions then rub olive oil into the flesh and season with salt and pepper. Place flesh side down and bake for approx. 25-30 minutes until tender. Scoop out the flesh and place it to the side.

Add olive oil to a large frying pan and add in the onion and garlic to sauté for a few minutes then add in the mince. Brown the beef mince, then add in the ginger, spices, chilli, tomato paste and diced tomato. Stir to combine, then add in the flesh of the cooked eggplant. Continue cooking for 5 or so minutes to allow all the flavours to infuse.

Fill the eggplant shells with the mixture and garnish with herbs & pine nuts.