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Stuffed Aubergine

How to Cook Aubergines to Perfection

4

Serves

50 mins

Prep Time

20 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

These aubergines are filled with a delicious combination of lamb mince, onion, garlic, cumin, nutmeg and chilli flakes. The subtle, sweet flavour and soft texture of aubergine is the perfect casing for our lamb.

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High Iron

Low Sodium

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Beef,

Mince,

Lunch,

Ingredients

Lamb

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500g Quality Mark lamb mince

i

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1 finely chopped red onions

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3 crushed garlic cloves

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1/2 tsp ground cumin

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1/2 tsp nutmeg

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A good pinch of chilli flakes

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1 cup pasta sauce

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1 tbsp tomato paste

Aubergines

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2 eggplant

To serve

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1/2 cup grated parmesan cheese

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salad, mesclun, leaves, raw

Method

To Prepare Aubergines

To Make Filling

To Serve

1

Preheat the oven to 180°C. Line a shallow oven tray with baking paper.

2

Cut the aubergines in half lengthwise and cut out most of the flesh, leaving a 1cm border.

3

Roughly chop the aubergine flesh and set aside.

4

Place aubergine skins on the tray, drizzle with a little olive oil and place in the oven.

5

Cook until soft, about 30 minutes.

More info

Nutrition Information per Serving (466g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1637 (391)kJ

Protein

31.4g

Total Fat

17.6g

Saturated Fat

7.3g

Carbs

23.6g

Sugars

22.9g

Sodium

571mg

Iron*

3.6mg

* Percentage of recommended daily intake (Aust/NZ)

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