Stuffed eggplant with lamb

Australian Women’s Weekly NZ - - CONTENTS -


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.

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