Stuffed eggplant with lamb
SERVES 4 PREP AND COOK TIME 1 HOUR 25 MINUTES
2 large (1kg) eggplants
2 teaspoons coarse cooking salt
⅓ cup (80ml) extra virgin olive oil 2 medium (300g) brown onions, chopped 500g lamb mince
4 cloves garlic, chopped
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg 2 slices bread, processed to coarse crumbs 1⅓ cups (160g) grated tasty cheese mixed leaf salad, to serve
1 Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
2 Halve eggplants lengthways; scoop out the flesh, leaving about 1cm border inside each eggplant. Place eggplant shells on prepared tray; cover with foil, bake for 25 minutes. Meanwhile, cut eggplant flesh into 2cm cubes; place in a large sieve, sprinkle with salt; stand for 10 minutes.
3 Heat 2 tablespoons of the oil in a large frying pan over medium-high heat; cook the onion, stirring, for 8 minutes or until softened. Increase the heat to high; add mince. Cook, stirring, for about 5 minutes or until browned.
4 Brush excess salt off eggplant; Pat dry with paper towel. Push mince to edge of pan; heat the remaining oil in centre of pan. Add the eggplant; cook, stirring, for about 5 minutes or until eggplant is tender. Stir in the garlic and spices; cook until fragrant. Stir in the breadcrumbs.
5 Spoon the mixture into the partially cooked eggplant halves; bake, uncovered, for 10 minutes. Top each with ⅓ cup of the cheese. Bake for a further 15 minutes or until the cheese is golden and bubbling. 6 Serve with a mixed leaf salad, if desired.
Mince mixture suitable to freeze. Not suitable to microwave.