Name: Greek-style potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 large (220g) potatoes; 1/4 cup vegetable or olive oil; 1 small eggplant, finely chopped; 1 small brown onion, finely chopped; 1 clove garlic, crushed; 400 gram beef mince; 1 cup canned diced tomatoes; 1/3 cup pitted kalamata olives, finely chopped; 1 tablespoon finely chopped oregano; 1/3 cup greek-style natural yoghurt; mixed salad, to serve

Ingredients

4 large (220g) potatoes

1/4 cup vegetable or olive oil

1 small eggplant, finely chopped

1 small brown onion, finely chopped

1 clove garlic, crushed

400 gram beef mince

1 cup canned diced tomatoes

1/3 cup pitted kalamata olives, finely chopped

1 tablespoon finely chopped oregano

1/3 cup greek-style natural yoghurt

mixed salad, to serve

Method

1.Preheat oven to 240°C (220°C fan-forced). Grease a baking tray. Using a fork, pierce potatoes all over. Place potatoes on a plate lined with paper towels. Microwave on High (100%) for 8 minutes. Place potatoes on prepared tray; brush with 1 tablespoon of the oil. Bake for 20 minutes or until potatoes are golden and tender.

2.Meanwhile, heat half the remaining oil in a large frying pan over high heat. Add eggplant; cook and stir for 3-4 minutes or until golden. Transfer to a heatproof plate.

3.Heat remaining oil in same pan. Add onion and garlic; cook and stir for 2-3 minutes or until softened. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned.

4.Add tomato and eggplant. Bring to the boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until thick. Add olives and oregano; cook for 2 minutes. Place potatoes on serving plates. Cut a cross in the top of each potato, then squeeze to open. Spoon beef mixture over potatoes. Top with yoghurt. Serve with salad.

Try this mince recipe on pasta.
Note

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Ingredients

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