Name: Greek-style stuffed eggplant
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 2 large eggplants, halved lengthwise; 2 tablespoon vegetable or olive oil; 1 brown onion, finely chopped; 2 clove garlic, crushed; 400 gram lamb mince; 1 tablespoon greek seasoning; 1 1/2 cup cooked long-grain white rice; 1 tablespoon finely grated lemon zest; 1/4 cup lemon juice; 1/4 cup oregano leaves, chopped; 2 tomatoes, thinly sliced; 1 cup grated cheddar cheese; mixed salad, to serve

Greek-style stuffed eggplant

Juicy, tender eggplants are baked to perfection and stuffed with a fragrant lamb and rice filling. Serve topped with melted cheese and roasted tomatoes for a real flavour and texture kick!

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Serves 4

Prep

30M

Cook

Total

1H 30M

Ingredients

2 large eggplants, halved lengthwise

2 tablespoon vegetable or olive oil

1 brown onion, finely chopped

2 clove garlic, crushed

400 gram lamb mince

1 tablespoon greek seasoning

1 1/2 cup cooked long-grain white rice

1 tablespoon finely grated lemon zest

1/4 cup lemon juice

1/4 cup oregano leaves, chopped

2 tomatoes, thinly sliced

1 cup grated cheddar cheese

mixed salad, to serve

Method

1.Preheat oven to 190°C (170°C fan-forced). Carefully scoop flesh from eggplant halves, leaving a 1cm border. Place eggplant shells on a baking tray. Finely chop flesh.

2.Heat oil in a frying pan over moderate heat. Add onion. Cook, stirring, 5 minutes or until soft. Add eggplant flesh and garlic. Cook, stirring, 5 minutes or until tender. Transfer to a heatproof plate.

3.Add mince to pan. Cook, stirring to break up lumps, 5 minutes or until browned. Return eggplant to pan with seasoning, rice, zest, juice and oregano. Stir to combine. Season.

4.Fill eggplant shells with mince mixture. Top with tomato and cheese. Bake 45 minutes, or until golden and tender. Serve with mixed salad.

Cook rice a day ahead. Cover, then refrigerate. Use beef or pork mince instead of lamb. You can also use flat-leaf parsley instead of oregano.
Note

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