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  1. Home
  2. eggplant

Lamb and pine nut stuffed eggplant

This traditional Middle Eastern dish is an easy way to make vegetables part of the meal. - by Chantal Walsh
  • 14 Aug 2015
Lamb and pine nut stuffed eggplant
Cook: 50 Minutes - easy - Serves 4 - gluten-free - egg-free - pregnancy-safe
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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

  1. 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.
  2. Cook in a hot oven (200C) for about 30 minutes, or until tender. Remove. Cover to keep warm.
  3. 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.
  4. 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.
  5. Divide mixture among eggplant shells. Serve over spinach. Top with tzatziki.
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