Cheesy lamb-stuffed eggplants


Recipe may contain peanuts, tree nuts, milk, sesame and lactose.

These bubbling eggplants boats are stuffed with juicy harissa-garlic lamb mince and tender eggplant. They’re easy to make and guaranteed to satisfy even the most stubborn eggplant-hater.

13 Ingredients

  • 2 (about 680g) eggplants, halved

  • 80ml (1/4 cup) olive oil

  • 1/2 red onion, finely chopped

  • 2 garlic cloves, crushed

  • 45g (1/4 cup) sultanas

  • 40g (1/4 cup) slivered almonds

  • 350g lamb mince

  • 3 tsp harissa paste

  • 2 tsp ground cumin

  • 1/2 tsp ground cinnamon

  • 50g (1/2 cup) coarsely grated mozzarella

  • 50g feta, crumbled

  • Fresh coriander leaves, to serve

3 Method Steps

  • Step 1

    Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Use a spoon to scoop out eggplant

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    (2 (about 680g) eggplants, halved) flesh, leaving a 1cm border. Finely chop flesh. Place shells on prepared tray. Brush with 1 tbsp oil. Season. Bake for 20-25 minutes or until starting to soften.

  • Step 2

    Meanwhile, heat 2 tbsp oil in a large frying pan over medium heat. Add onion (1/2 red onion, finely chopped), chopped eggplant and garlic (2 garlic cloves, crushed). Cook, stirring, for 6 minutes or until softened. Add sultanas (45g (1/4 cup) sultanas) and almonds (40g (1/4 cup) slivered almonds) and cook, stirring, for 2 minutes. Push vegetable mixture to side and increase heat to high. Add remaining 1 tbs oil and the lamb (350g lamb mince). Cook, breaking up lumps, for 2 minutes. Add harissa (3 tsp harissa paste), cumin (2 tsp ground cumin) and cinnamon (1/2 tsp ground cinnamon). Cook, stirring, for 3 minutes or until browned and aromatic.

  • Step 3

    Combine lamb and vegie mixtures and spoon into eggplant shells. Top with the mozzarella (50g (1/2 cup) coarsely grated mozzarella) and feta (50g feta, crumbled). Bake for 15 minutes or until golden and tender. Sprinkle with coriander (Fresh coriander leaves, to serve) to serve.

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Recipe Notes

Get ahead! Stuff eggplants with mince mixture, omitting cheese. Store in an airtight container in the fridge up to 1 day ahead. Top with cheeses and bake for 15-20 minutes on night of serving.

Nutritional Information

Per serving

  • 123

  • 514 kj

  • 36.8g

  • 9.1g

  • 6.6g

  • 28g

  • 15.4g

All quantities above are averages

Image by Guy Bailey

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