Tuesday, 28 August 2012

Stuffed Eggplant

This is a recipe that I got from Better Homes and Gardens, I used Tivo to tape it and then watched writing down the recipe!  It is really tasty, my 7 year old did just eat the meat out of the eggplant like it was a bowl but hey, maybe one day he will eat the whole thing!!


3 Eggplants, halved
6 cloves garlic, chopped
1 tbsp oil
600gm minced Lamb
1/2 cup breadcrumbs (fresh)
1/2 bunch parsley, chopped
2 tsp cinnamon
1 tsp chilli flakes
1 tbsp dried mint
2 eggs
salt and pepper
1/2 cup parmesan cheese, grated

500ml chicken stock
1 tin diced tomatoes
3 tbsp tomato paste
2 bay leaves

  •  Preheat the oven to 200 degrees
  • Scoop out flesh of eggplants with a melon baller
  • fry the garlic in the olive oil until tender
  • In a food processor place the lamb, garlic, breadcrumbs, parsley, cinnamon, chilli flakes, mint and eggs, and process until smooth
  • Place in a baking dish and drizzle with a little olive oil and sprinkle with the cheese.
  • Stir together the stock, tomatoes and tomato paste, and pour into the bottom of the tray, not over the eggplant.  Place the bay leaves in the tray. 
  • Cover the tray with baking paper and then foil.
  • Cook for 1 hour
  • Remove the foil and baking paper and cook for a further 10 minutes or until browned

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