Lebanese stuffed eggplants
- Total Time
Eggplants have bioflavonoids, which may help control high blood pressure and relieve stress, plus they taste delicious in this dish!
Eggplant4 medium, (1.3kg) halved lengthways
oil spray1 x 3 second spray(s)
olive oil1 tbs
brown onion1 medium, finely chopped
lean lamb mince300 g
garlic3 clove(s), crushed
ground cumin3 tsp
ground all spice2 tsp
canned diced tomatoes400 g
boiled brown rice1 cup(s), (165g)
pine nuts2 tbs
fresh flat-leaf parsley2 tbs, coarsely chopped
- Preheat oven to 220°C. Line a large baking tray with baking paper. Arrange the eggplant, cut-side up, in a single layer. Season with salt and pepper and lightly spray with oil. Bake for 30 minutes or until golden and tender.
- Meanwhile, heat the oil in a large frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Increase heat to high. Add the mince and cook, stirring to break up any lumps, for 3 minutes or until browned. Add the garlic, cumin and allspice and cook, stirring, for 1 minute or until fragrant. Stir in the tomatoes and rice and season with salt and pepper.
- Using a small spoon, spoon out the eggplant flesh making sure not to cut through the skin. Coarsely chop the flesh. Stir into the lamb mixture. Spoon mixture into the eggplant shells. Sprinkle with the nuts. Bake for 20 minutes or until golden. Serve topped with the parsley.