Name: Stuffed eggplant with oregano breadcrumbs
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 2 large (850g) eggplants, halved lengthwise; olive oil cooking spray; 2 tablespoon vegetable or olive oil; 1 large brown onion, finely chopped; 1 celery stick, finely chopped; 2 clove garlic, crushed; 1 teaspoon dried oregano leaves; 1 teaspoon allspice; 400 gram lamb mince; 2 tablespoon tomato paste; 400 gram can chopped tomatoes; 1 cup soft fresh breadcrumbs; 2/3 cup grated parmesan; rocket salad, to serve

Ingredients

2 large (850g) eggplants, halved lengthwise

olive oil cooking spray

2 tablespoon vegetable or olive oil

1 large brown onion, finely chopped

1 celery stick, finely chopped

2 clove garlic, crushed

1 teaspoon dried oregano leaves

1 teaspoon allspice

400 gram lamb mince

2 tablespoon tomato paste

400 gram can chopped tomatoes

1 cup soft fresh breadcrumbs

2/3 cup grated parmesan

rocket salad, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Cut flesh of each eggplant in a crisscross pattern, leaving 1.5cm border. Using a spoon carefully scoop out flesh to form 2cm shell, being careful not to break skin.

2.Finely chop enough flesh to yield 1 cup (reserve remaining flesh for another use). Spray shells with oil; season with salt and pepper. Place on a baking tray; bake for 10 minutes.

3.Heat half the oil in a large saucepan over moderate heat. Add onion, celery and chopped eggplant: cook and stir for 6-7 minutes or until soft. Add garlic, oregano and allspice; cook and stir for 1 minute or until fragrant.

4.Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add tomato paste; cook and stir for 1 minute. Stir in tomato; simmer, uncovered, for 10-15 minutes or until mixture thickens.

5.Divide mince mixture among eggplant shells. Combine breadcrumbs and parmesan; sprinkle over filling. Drizzle with remaining oil; bake for 20-25 minutes or until cooked. Serve with salad.

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