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Stuffed Eggplant

UAE

130.00 / BOX

DIY - Serves 4 people

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Eggplants

Req qty: 0.50/kgs

8.25

Carrots

Req qty: 0.15/kgs

0.79

Mixed Lettuce

Req qty: 1.00/pkt

8.75

Pine Nuts

Req qty: 1.00/pack

90.00

Brown Onions

Req qty: 0.30/kgs

1.88

Tomato & Vegetables Pulp

Req qty: 1.00/bottle

12.50

Full Fat Yogurt

Req qty: 1.00/pack

19.50

Pomegranate Seeds

Req qty: 1.00/pkt

11.25

Garlic

Req qty: 0.05/kgs

0.52

Rosemary

Req qty: 1.00/pkt

2.75

Lemons

Req qty: 0.15/kgs

0.86

Parsley

Req qty: 1.00/pcs

1.00

Beef Mince

Req qty: 1.00/pkt

25.00

If you’re after a soothing, hearty dish that’s not just filled with flavour but packed with good-for-you ingredients too, look no further than this recipe. Allergy information: dairy, nuts, SERVES 4 *Item not included in box Prep time: 25 minutes Cook time: 1 hour 30 minutes Store cupboard ingredients required: olive oil Eggplant • 500g eggplant (2 large or 4 small) • 2 tbsp olive oil Stuffing • 4 tbsp olive oil • 1 onion, finely chopped • 1 carrot, finely chopped • *1 tbsp seven spice • 2 garlic cloves, minced • 2 rosemary sprigs • 500g beef mince • 340g jar Tomato Pulp • mixed leaves, to serve Yogurt topping • 300g plain yogurt • 2 cloves garlic • juice and zest of 1 lemon • 2 tbsp pomegranate seeds • 2 tbsp toasted pine nuts • 2 tbsp chopped parsley 1. Preheat the oven to 180°C, gas mark 4. Halve the eggplants lengthways and make diagonal slits through the flesh, 2.5cm apart, without slicing all the way down. Turn and repeat to achieve a crisscross pattern. 2. Put on a baking tray and rub with 2 tbsp olive oil. Season and cook for 30 minutes, or until the flesh is soft and golden brown. 3. Cool slightly then scoop out the flesh, taking care to keep the skin intact. 4. For the filling, set a large saucepan with 1 tbsp olive oil over a medium heat. Cook the onions for 5 minutes until softened, add the carrot and seven spice and cook for 3 minutes more. Stir in the garlic and rosemary, cook for a further 2 minutes then remove from the pan. 5. Add the remaining oil to the pan and return to the heat. Cook the beef mince for about 5-6 minutes, or until browned all over. 6. Add the vegetables, tomato pulp and eggplant flesh to the mince with 300ml water. Stir then simmer gently for 10-15 minutes, or until the stuffing has thickened. 7. Divide the meat mixture among the hollowed-out eggplant skins. Bake in the oven for 15-20 minutes. 8. Whisk together the yogurt, garlic and lemon juice. 9. Dollop the yogurt onto the cooked eggplants and sprinkle with pine nuts, pomegranate seeds and parsley. Serve with mixed leaves.

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