Stuffed Eggplants

Try these delicious Stuffed Eggplants for a fresh & creative meal.

The ingredient of Stuffed Eggplants

• 2 large about 350g each eggplants
• 1 tbsp olive oil
• 1 onion chopped
• 2 garlic cloves crushed
• 2 tsp moroccan seasoning
• 300g coles lamb mince
• 1 2 cup basmati rice
• 3 4 cup coles brand italian tomato passata
• 1 2 cup beef stock
• 100g feta crumbled
• spray olive oil
• 2 tbsp coriander leaves

The Instruction of stuffed eggplants

• preheat oven to 200u00b0c or 180u00b0c fan halve eggplants lengthways cut a 1cm wide border around the edge of each eggplant half score within the border in a diamond pattern use a melon baller or teaspoon to scoop out the flesh chop
• heat oil in a large deep frying pan over medium high heat cook onion for 5 mins or until soft add the garlic and moroccan seasoning cook stirring for 30 secs add the chopped eggplant cook for 5 mins or until soft add mince cook stirring with a wooden spoon to break up any lumps for 5 mins or until mince changes colour stir in rice passata and stock season
• place the eggplant shells on a lightly greased oven tray and fill with the mince mixture cover with foil and bake for 45 mins uncover sprinkle with feta and spray with olive oil cook for a further 15 mins or until the eggplant is tender and the top is golden top with coriander

Nutritions of Stuffed Eggplants

fatContent: 417 772 calories
saturatedFatContent: 21 2 grams fat
carbohydrateContent: 8 6 grams saturated fat
sugarContent: 34 8 grams carbohydrates
fibreContent: 8 4 grams sugar
proteinContent: n a
cholesterolContent: 24 2 grams protein
sodiumContent: 22 milligrams cholesterol

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