Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 6.14 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 3tablespoons currants
- 1/3 cup coriander leaves, chopped
- 4 eggplants, halved
- 1 red onion, chopped
- 1/4teaspoons dried chilli flakes
- 1/2teaspoons ground cinnamon
- 2teaspoons ground cumin
- 150grams feta
- 250grams lamb mince
- 1/3 cup olive oil
- 1/4 cup tomato paste
Nutrition per serving
2120kJ / 505Cal
2120 Kilojoules or 505 Calories
24% of daily energy intake*
Protein
22.3grams
Fat
36.2grams
Carbs
25.5grams
Sugars
18.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Using a small knife, mark a border 1cm from edge of eggplant halves. Brush eggplant with 1-2 tbs of oil. Season. Arrange, cut-side up, in a baking dish. Roast for 15 minutes or until softened. Set aside to cool.
Step 2 of 3
Heat remaining oil in a frying pan over high heat. Add mince, onion, currants, garlic and spices. Cook, using a wooden spoon to break up mince, for 8 minutes or until browned. Stir in paste and reduce heat to simmer for 5 minutes.
Step 3 of 3
Scoop out the flesh from eggplant halves. Chop flesh and combine with lamb mixture and coriander. Spoon into eggplant. Crumble over feta. Bake for 10 minutes or until eggplant is golden.
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