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