Lebanese stuffed eggplants
5
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Eggplants have bioflavonoids, which may help control high blood pressure and relieve stress, plus they taste delicious in this dish!
Ingredients
Eggplant
4 medium, (1.3kg) halved lengthways
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Lean lamb mince
300 g
Garlic
3 clove(s), crushed
Ground cumin
3 tsp
Ground allspice
2 tsp
Canned diced tomatoes
400 g
Cooked brown rice
1 cup(s), (170g)
Pine nuts
2 tbs
Fresh flat-leaf parsley
2 tbs, coarsely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Line a large baking tray with baking paper. Arrange 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.
2
Meanwhile, heat oil in a large frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Increase heat to high. Add mince and cook, stirring to break up any lumps, for 3 minutes or until browned. Add garlic, cumin and allspice and cook, stirring, for 1 minute or until fragrant. Stir in tomatoes and rice and season with salt and pepper.
3
Using a small spoon, spoon out eggplant flesh making sure not to cut through the skin. Coarsely chop flesh. Stir into the lamb mixture. Spoon mixture into the eggplant shells. Sprinkle with pine nuts. Bake for 20 minutes or until golden. Serve topped with parsley.
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