SERVES 4 PREP 15 MINS COOK 45 MINS PER SERVE 1675kj
2 medium eggplants, halved 1 onion, finely chopped 2 garlic cloves, crushed 1 tbsp olive oil 350g lamb mince 400g can diced tomatoes ⅓ cup water 2 tbsp tomato paste 1 tbsp dried rosemary 1 tsp dried oregano ⅓ cup parsley, chopped TOPPING 200g ricotta ⅓ cup milk 1 egg ½ cup finely grated parmesan ¼ cup grated cheddar
1 Preheat oven to moderate, 180°C. Lightly grease an 8-cup baking dish. 2 Remove flesh from eggplant using a spoon, leaving a 2cm-thick shell. Chop eggplant flesh. 3 Saute onion and garlic in oil, 4-5 minutes. Add mince and brown, 5-6 minutes, breaking up. 4 Stir in tomatoes, water, paste, rosemary, oregano and chopped eggplant. Simmer 10-15 minutes. Cool. Season, add parsley. 5 TOPPING In a bowl, whisk ricotta, milk and egg. Add half parmesan and cheddar. 6 Place eggplant shells into baking dish. Spoon mince mixture then topping into shells. Sprinkle with remaining combined cheeses. 7 Bake 20-25 minutes. Serve with salad if liked.