Stuffed Eggplants
Wednesday, March 13, 2024
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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 caloriessaturatedFatContent: 21 2 grams fat
sugarContent: 34 8 grams carbohydrates
proteinContent: n a
cholesterolContent: 24 2 grams protein
sodiumContent: 22 milligrams cholesterol
