Lamb and pine nut stuffed eggplant
This traditional Middle Eastern dish is an easy way to make vegetables part of the meal.
This traditional Middle Eastern dish is an easy way to make vegetables part of the meal.
Ingredients
2 eggplants halved lengthways (1 kg)
2 bunches english spinach trimmed, washed (600 g)
500 g lamb mince
400 g jar gluten-free tomato and olive pasta sauce
¼ cup pine nuts toasted
1 tub tzatziki to serve
Method
- Using a small sharp knife, cut out flesh from eggplants, leaving a 1cm-thick shell. Finely chop flesh and reserve. Place shells in a roasting pan. Drizzle with 2 tblsps olive oil. Season with salt and pepper. Cover with foil.
- Cook in a hot oven (200C) for about 30 minutes, or until tender. Remove. Cover to keep warm.
- Meanwhile, heat a large, deep frying pan over a high heat. Add spinach with 1 tblsp olive oil. Cook, stirring occasionally, until wilted. Remove. Keep warm.
- Add mince to frying pan in two batches. Cook, stirring occasionally, over a high heat until browned. Return mince to pan with sauce, ¼ cup water and reserved eggplant. Cook, stirring occasionally, for about 5 minutes, or until sauce thickens and eggplant is tender. Stir in pine nuts. Season with salt and pepper.
- Divide mixture among eggplant shells. Serve over spinach. Top with tzatziki.
