Lamb and pine nut stuffed eggplant
320 g, (4x80g), Lebanese, halved lengthways
Lean lamb mince
2 clove(s), crushed
2 medium, finely chopped
Canned diced tomatoes
Cooked brown rice
1 cup(s), (170g)
2 tbs, toasted
99% fat-free plain Greek yoghurt
⅓ cup(s), (95g)
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.