Lamb and pine nut stuffed eggplant
5
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Oven-roasted eggplant stuffed with minced lamb, pine nuts, and zucchini
Ingredients
Eggplant
320 g, (4x80g), Lebanese, halved lengthways
Lean lamb mince
400 g
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Ground coriander
4 tsp
Tomato paste
1 tbs
Zucchini
2 medium, finely chopped
Canned diced tomatoes
400 g
Cooked brown rice
1 cup(s), (170g)
Pine nuts
2 tbs, toasted
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (95g)
Fresh mint
¼ cup(s)
Olive oil
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Place eggplants on a lightly oiled baking tray. Using a dessertspoon, scoop out flesh from eggplants. Reserve flesh and skin.
2
Lightly spray a large non-stick frying pan with oil and heat over high heat. Add mince and cook, breaking up lumps, for 3–5 minutes. Add garlic, cumin, coriander and tomato paste and cook, stirring, for 30 seconds.
3
Add eggplant flesh, zucchini and tomatoes and cook, stirring, for 15–20 minutes or until sauce has thickened slightly. Stir in rice and pine nuts.
4
Spoon mix into eggplant skins. Bake for 10–15 minutes or until eggplant has softened. Serve drizzle with oil and topped with yoghurt and fresh mint.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.