Stuffed Eggplant

By T2T Food Blogger Kathryn 
Stuffed Eggplant
The eggplant is the perfect vessel for the delicious stuffing, Stuffed eggplant, with all of its comforting and aromatic ingredients, makes for a wonderfully healthy and filling meal, complete with a lovely presentation. It's super easy to whip up and a perfect low carb weeknight dinner.
4 small eggplants
2 Tbsp Olive oil
3tbs sea salt



500g lean beef mince
1 cups crushed tomatoes 
2 potatoes, peeled and diced
1 red capsicum, diced
1 onion, diced
2 cloves garlic, diced
1/4 tsp each sea salt and black pepper 
1/2 tsp each, paprika, cumin, mixed herbs  
Couscous, amount needed per serve
1 cup cherry  


Use potato peeler and remove 1cm slice of the skin from opposite sides of the eggplant, place in a bowl of water with salt. Leave for 20min.

Meanwhile in a large frypan or skillet, add onion and garlic, fry till softened.   

Add mince fry till brown, add patatos, crushed tomatoes, salt, pepper, and all herbs. Heat over medium heat until bubbling. Then reduce heat to simmer and cook for 15minutes more. Taste and adjust flavour as needed, adding more salt/pepper/herbs.

Remove eggplant from water, give them a little squeeze to remove the water. Dry with paper towel.

Heat olive oil in a clean frypan or skillet, fry eggplant for 2-3min on each side.  Remove from heat and allow to rest for 5 min. with a knife slice each eggplant through the centre, only ¾ of the way through.

Place in an oven proof dish, fill the eggplant and some overflow, which can be spooned down into the dish. Add cherry tomatoes.   Bake uncovered for 30-35 minutes or until the eggplant is soft and browned.  Prepare couscous the packet instructions.

Serve on a bed of couscous, roasted tomatos and garnish with fresh parsley. Enjoy!

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