Lebanese lamb-stuffed eggplants

Serves: 4

Time to make: 1 hr 15 mins

Hands-on time: 20 mins

Total cost: $20.40 / $5.10 per serve

(at time of publication)

Ingredients

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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1720kJ

Calories 410cal

Protein 34g

Total fat 12g

–Saturated fat 4g

Carbohydrates 35g

–Sugars 14g

Dietary fibre 13g

Sodium 330mg

Calcium 190mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.