Stuffed Aubergine
How to Cook Aubergines to Perfection
4
Serves
50 mins
Prep Time
20 mins
Cook Time
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
Ingredients
Lamb
500g Quality Mark lamb mince
i
1 red onion
finely chopped
3 garlic cloves
crushed
1/2 tsp ground cumin
1/2 tsp grated nutmeg
A good pinch of chilli flakes
1 cup tomato pasta sauce
1 Tbsp tomato paste
Aubergines
2 eggplants
To serve
1/2 cup grated parmesan cheese
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.
Nutrition Information per Serving (466g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1637 kJ (391 kcal)
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)
