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Stuffed eggplant with tahini sauce

This stuffed eggplant is bursting with Middle Eastern spices and flavours and ticks all the boxes when you want to create a delicious and healthy family meal. There are a multitude of textures and colours to get your 5+-a-day serves of vegetables.

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 4.4
Ingredients

Ingredients

  • 1 teaspoon each ground cumin, coriander, paprika and cinnamon
  • 4 medium eggplants
  • 2 tablespoons olive oil
  • 1 cup peeled and diced onion
  • 4 cloves garlic, crushed
  • 300g beef mince
  • 1½ cups halved cherry tomatoes
  • 1½ cups cooked brown rice
  • 2 cups baby spinach
  • 6 cups mesclun or rocket, to serve
  • ¼ cup each pomegranate seeds and fresh mint, to garnish
    • Tahini sauce
    • ¾ cup low-fat plain yoghurt
    • 2 tablespoons tahini
    • 4 cloves garlic, crushed
    • 1 tablespoon lemon juice
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 In a small bowl, combine spices.

    2 Preheat oven to 200°C and line a baking tray. Slice eggplants in half lengthwise and score the flesh in criss-cross patterns. On lined tray place eggplant, spray with olive oil and sprinkle with half of the spice mix. Bake for 20-25 minutes while you prepare the filling.

    3 In a large frying pan, heat olive oil over medium-high. Add onion, remaining spice mix, garlic and mince and cook until mince is browned, about 10 minutes. Add cherry tomatoes and cooked rice and cook, stirring often, for another 5 minutes. Remove pan from heat and add spinach. Stir to combine spinach and mince and set aside.

    4 In a bowl, combine tahini sauce ingredients. Set aside until ready to serve. (Thin the sauce with a tablespoon or two of water if desired).

    5 Remove eggplant halves from oven and scoop out the majority of the flesh. Stir into the mince mixture then divide between the eggplant shells. Place back in the oven for 5 minutes.

    6 Serve stuffed eggplants on a bed of mesclun and drizzle over tahini sauce. Garnish with pomegranate seeds and mint.

    Variations

    Make it gluten free: Check ground spices and tahini are gluten free.

    Make it vegan: Use No Meat Mince or Fry’s Meat Free Mince. Replace yoghurt with plain coconut or soy yoghurt.

    HFG tip

    NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

     

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