GREEK STUFFED EGGPLANTS

5 smartpoints per stuffed eggplant

INGREDIENTS

3 eggplants 

Olive oil spray 

1 onion, chopped 

2 tsp minced garlic 

1 tsp cinnamon

300g minced lamb 

1 cup cooked basmati rice 

225g tomato passata 

½ cup beef stock 

1 tsp dried oregano 

chopped parsley (about 2 large tbsp plus a little extra for decoration)

salt and pepper 

100g reduced fat smooth feta cheese

No fat Plain Greek yoghurt and pomegranate seeds - optional 

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 50 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).