Lebanese lamb-stuffed eggplants
(at time of publication)
- 2 large eggplantaubergineXs, halved lengthways
- 1 small brown onion, finely chopped
- 1 carrot, finely chopped
- 3 cloves garlic, finely chopped
- 400g lamb mince
- ½ teaspoon chilli flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriandercilantroX
- 400g can no-added-salt tomatoes
- ½ cup chopped fresh flat-leaf parsley
- ¹/³ cup reduced-fat plain yoghurt
- 4 small wholemeal flatbreads, warmed, to serve
- lemon wedges, to serve
1 Preheat the oven to 160°C. Line a large baking tray with baking paper. Using a teaspoon, scoop flesh from eggplants, leaving a 1cm-thick border of flesh. Place eggplant shells on tray. Finely chop the eggplant flesh and set aside.
2 Spray a large non-stick frying pan with olive oil and set over a medium-high heat. Sauté onion and carrot for 4-5 minutes, or until tender. Add garlic, lamb, eggplant flesh, chilli, cumin and coriander. Cook, breaking up mince with wooden spoon, for 3 minutes, or until browned.
3 Add tomatoes and parsley to the pan. Season with pepper. Reduce heat and cook, stirring occasionally, for 10-15 minutes, or until pan juices evaporate. Set mixture aside to cool slightly.
4 Spoon mixture into eggplant shells. Spray liberally with oil. Bake the stuffed eggplants for 50-55 minutes, or until tender. 5 To serve, place one eggplant half on each serving plate. Top each with a dollop of yoghurt and serve with flatbreads and lemon wedges. For a more exotic flavour explosion, sprinkle the eggplant with pomegranate seeds before serving.
Make it gluten free: Use gluten-free bread and check spices are gluten free.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 13g
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