This is a delicious and easy meal with a difference. The eggplant itself becomes the bowl for a flavoursome lamb and vegetable combination.
METHOD
- Halve the eggplants horizontally.
- Make diagonal cuts through the flesh to within a centimetre of the skin . Repeat in the opposite direction to form diamond shaped cuts.
- Use 2 cloves of the garlic to rub the flesh and also rub with olive oil.
- Preheat oven fan assisted or similar function with 70% (or high) humidity 190c.
- Place eggplants on oven tray and cook for 30 minutes
- In a frying pan cook remaining garlic and onion until soft. Add mince and brown then add seasoning and rubbed mint. Add capsicum and then tomatoes.
- Leave to cool while eggplant is cooking.
- When eggplant is cooked the flesh will be soft and gooey.
- Use a spoon to scoop out eggplant flesh and stir into meat mixture with crumbled feta
- Spoon back into eggplant skins.
- Set oven to fan grill 190c with steam 30% humidity if available. If Fan Grill with steam is not an option use Fan Assisted + Steam
- Cook eggplant for a further 15 minutes until grated through and starting to brown on top.
- Sprinkle with fresh mint leaves and pomegranate arils (optional)
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Ingredients
Serves 6
3 large eggplants
4 crushed garlic cloves
Olive oil|
1 onion finely diced
500 gm lamb mince
1T Ras el Hanout or other Moroccan blend seasoning
1 capsicum (any colour) finely chopped
3 or 4 finely chopped tomatoes, or one can chopped tomatoes
1T rubbed dried mint
125 gm feta cheese
Fresh mint leaves
Pomegranate arils(optional)
