Middle Eastern Stuffed Eggplant

Middle Eastern stuffed eggplant

This recipe came about out of the need to use up a smallish amount of leftover cooked mince meat sauce and an eggplant that was on the edge of being overripe. It needed to be a quick dinner option that was healthy, hearty and tasty.

The result: middle eastern stuffed eggplant.

If you don’t have eggplant on hand, this would be equally as good to roasted squash, sweet potato or large mushrooms.

Eggplant is a really good source of dietary fiber, vitamin B1, plus copper, manganese, vitamin B6, niacin, potassium, folate, and vitamin K.

Middle Eastern Stuffed Eggplants

Serves 2

Ingredients

  • approximately 150g leftover cooked mince meat
  • 1 large (500g) eggplant (aubergine)
  • 2 teaspoons olive oil
  • 1/4 cup pine nuts, toasted.
  • 1-2 button mushrooms, sliced
  • 1 small grated carrot
  • 1 handful kale, stalks removed and finely sliced.
  • Serve with a handful of chopped parsley leaves and a dollop of yogurt (I used soy yogurt to make it dairy-free).

Method

  1. Preheat oven to 200°C and line a baking tray with baking paper.
  2. Place the pine nuts on a lined oven try and bake for about 5 minutes until they are lightly toasted. Remove and set aside.
  3. Pierce eggplant several times with a fork, halve it lengthways, lightly coat all over with half the olive oil and place on prepared tray. Bake for 30 minutes or until tender. Cool slightly.
  4. Using a spoon, scoop flesh from the eggplant halves, leaving a 1cm border. Finely chop the flesh.
  5. While the eggplant is cooking, in a sauce pan over medium heat, gently fry the mushroom, kale and grated carrot until the mushrooms have some colour and the kale is slightly wilted.
  6. Then add the eggplant flesh and toasted pine nuts to the mince. Stir to combine, then remove from the heat.
  7. Spoon the mixture into the eggplant shells and cover with foil. Bake for 10 minutes. Remove foil and bake for a further 5 minutes to allow the mince to brown.
  8. Serve the eggplant topped with chopped parsley and a dollop of yogurt.

Time Saver Tip

  • If you don’t have any left over, cooked, mince – you can just pan fry 150g beef mince.
  • You can swap the mince for cooked quinoa or cooked rice.

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