Spicy stuffed eggplant
3
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Oven-roasted eggplant stuffed with a zesty mixture of minced lamb, tender brown lentils and aromatic spices
Ingredients
Eggplant
2 large
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Lean lamb mince
350 g
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Ground allspice
½ tsp
Ground cinnamon
¼ tsp
Tomato paste
¼ cup(s), (70g)
Chicken stock
½ cup(s), (125ml)
Lentils, canned, rinsed, drained
240 g, (use 1 x 400g can)
Fresh flat-leaf parsley
2 tbs, chopped
Reduced fat feta cheese
60 g, crumbled
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Cut eggplants in half lengthways. Using a vegetable peeler, cut a thin strip from the base of each eggplant half so it sits f lat. Using a teaspoon, scoop out the flesh, leaving a 1cm border. Coarsely chop flesh and reserve. Place eggplant on prepared tray and lightly spray with oil. Bake for 20 minutes.
2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add mince and cook, breaking up any lumps, for 5 minutes or until browned. Add garlic, cumin, allspice and cinnamon and cook, stirring, for 1 minute or until fragrant.
3
Stir in tomato paste, stock and reserved eggplant flesh and cook, stirring occasionally, for 10 minutes until eggplant is tender. Stir in lentils and parsley.
4
Spoon lamb mixture into eggplant shells. Sprinkle with feta and bake for 15 minutes or until lightly browned. Serve.
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