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stuffed eggplant


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Member since 2011

Serves 4 | Prep Time 10 minutes | Cook Time 55 minutes

Ingredients

2 medium eggplants, halved lengthways
1/3 cup olive oil
2 garlic cloves, crushed
500g beef mince
2 tomatoes, finely chopped
2 tablespoon dry breadcrumbs


Preheat oven to hot 200 degrees C.


Using a small knife and a spoon, carefully remove flesh from eggplant without breaking the skin. Chop flesh coarsely.


Place eggplant halves onto a baking tray, cut side-up. Drizzle with 1 tablespoon oil. Bake 10 - 15 minutes, until golden and tender. Remove from pan. Set aside.


In the same pan, heat remaining oil, on high. Saute garlic for 30 seconds. Add mince cook for 4-5 minutes, until well browned, breaking up lumps with back of spoon.


Return eggplant to pan with seasoning, cook, stirring, for 1 minute, until fragrant. Stir in tomato and season to taste.


Fill eggplant halves with mince mixture. Sprinkle with breadcrumbs. Bake for 25 - 30 minutes, until golden and tender.


Pairs Well With


Notes

A dash of local for every season
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