Wednesday, 13 April 2016

GREEK STUFFED EGGPLANTS


Total 22 propoints
6 propoints per serve

INGREDIENTS
 2 eggplants (0pp)
Olive oil spray (1pp)
1 onion, chopped (0pp)
2 tsp minced garlic (0pp)
1 tsp cinnamon (0pp)
300g minced lamb (11pp)
100g cooked basmati rice (3pp)
225g tomato passata (2pp)
½ cup beef stock (0pp)
1 tsp dried oregano (0pp)
chopped parsley (about 2 large tbsp plus a little extra for decoration)
salt and pepper (0pp)
100g reduced fat smooth feta cheese (5pp)
No fat Plain Greek yoghurt and pomegranate seeds - optional (0pp)


METHOD

Preheat the oven to 200C.

Cut the eggplants in half lengthwise, then cut around the edge of each half then cut again deeply in a criss-cross pattern inside the border, being careful not to cut through the skin at the bottom. Scoop out the flesh and put aside.

In a large frypan, fry off the onion with a spray of olive oil for a few minutes until soft. Add the garlic and cinnamon and cook for another 30 seconds, then add the scooped-out eggplant and cook for 5 minutes or so until that is soft as well.

Add the mince meat to the pan and break up and stir for about another 5 minutes. Add in the passata, stock, oregano, parsley and rice, season to taste with salt and pepper.

Put the eggplant halves on a baking tray and fill each with the meat mixture. Cover with aluminium foil and bake for 45 minutes.

Uncover and sprinkle with crumbled feta. Spray over a little olive oil and cook for a further 15 to 20 minutes, or until the eggplants are soft enough.

To serve, sprinkle over a little parsley and a dollop of yoghurt then sprinkle over pomegranate seeds (optional).