Preparation time is 20minutes
Cook time is 55minutes
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 large eggplants, halved lengthways
- 2tablespoons olive oil, divided
- 500grams lamb mince, lean
- 1 medium onion, peeled and finely chopped
- 50grams spinach
- 2teaspoons garam masala, dried
- 1/2teaspoons cinnamon
- 2 cloves garlic, peeled and minced
- 50grams pine nuts
- 50grams sultanas
Nutrition per serving
2110kJ / 505Cal
2110 Kilojoules or 505 Calories
24% of daily energy intake*
Protein
26.8grams
Fat
37.0grams
Carbs
16.6grams
Sugars
14.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Richly spiced lamb mince served in a roasted eggplant boat needs little more than a green salad to make for a satisfying dinner.
Instruction tip
Add crumbled feta on top to serve.
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced. Brush the eggplant halves with oil and place on a foil lined baking tray. Cover with foil and roast for 45 minutes.
Step 2 of 5
In a large saucepan on a high heat, drizzle oil and sauté the onions and lamb mince for 5 minutes, then add the spinach, garlic and spices and cook for a further 3-4 minutes.
Step 3 of 5
Stir the pine nuts and sultanas into the lamb mince.
Step 4 of 5
Cut and scoop some of the softened flesh out of the eggplant, add this to the lamb mince and mix well. Stuff this mixture back into the eggplant halves.
Step 5 of 5
Place back in the oven for a further ten minutes before serving.
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