Name: Stuffed eggplant
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Ingredients: 2 medium eggplants, halved lengthways; 1/3 cup olive oil; 2 clove garlic, crushed; 500 gram beef, pork or chicken mince; 1 tablespoon moroccan seasoning; 2 tomatoes, finely chopped; 2 tablespoon dry breadcrumbs; 1 lebanese cucumber; 12 cherry tomatoes, halved; 1/4 bunch coriander leaves; olive oil, to serve; red-wine vinegar, to serve

Stuffed eggplant

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Serves 4

Prep

10M

Cook

55M

Total

1H 5M

Ingredients

2 medium eggplants, halved lengthways

1/3 cup olive oil

2 clove garlic, crushed

500 gram beef, pork or chicken mince

1 tablespoon moroccan seasoning

2 tomatoes, finely chopped

2 tablespoon dry breadcrumbs

1 lebanese cucumber

12 cherry tomatoes, halved

1/4 bunch coriander leaves

olive oil, to serve

red-wine vinegar, to serve

Method

1.Preheat oven to 200°C.

2.Using a small knife and a spoon, carefully remove flesh from eggplants without breaking the skin. Chop flesh coarsely.

3.Place eggplant halves onto a baking tray, cut side-up. Drizzle with 1 tablespoon oil. Bake 10-15 minutes, until tender.

4.Meanwhile, heat 2 tablespoons oil in a large frying pan, on medium. Saute eggplant flesh for 3-5 minutes, until golden and tender. Remove from pan. Set aside.

5.In same pan, heat remaining oil, on high. Saute garlic for 30 seconds. Add mince. Cook for 4-5 minutes, until well browned breaking up lumps with back of spoon.

6.Return eggplant to pan with seasoning. Cook, stirring, for 1 minute, until fragrant. Stir in tomato and season to taste.

7.Fill eggplant halves with mince mixture. Sprinkle with breadcrumbs. Bake for 25-30 minutes, until golden and tender.

8.Serve with tomato and cucumber salad.

9.Prepare salad by halving a lebanese cucumber lengthways and scooping out seeds with a teaspoon. Slice and toss with tomatoes, coriander leaves and a little olive oil and red-wine vinegar. Season to taste.

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