Vegetable Dishes

Stuffed Eggplant


Stuffed Eggplant

Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Servings 4 serves


  • 2 large egg plants
  • 1 tbsp olive oil
  • 1 whole onion chopped
  • 2 cloves garlic crushed
  • 2 tsp moroccan seasoning
  • 300 grams lamb mince
  • 1/2 cup basmati rice
  • 3/4 cup tomato passata
  • 1/2 cup beef stock
  • 100 grams feta cheese
  • 2 tbsp coriander leaves
  • olive oil spray


  • Pre- heat oven 200 C. Halve egg plant length ways. Cut a 1 cm border around the edge of each egg plant. Use a spoon to scoop out the flesh. Chop.
  • Heat oil in a large pan over medium high heat. Cook onion for 5 minutes or until soft. Add the garlic and Moroccan seasoning. Cook stirring for 30 seconds. Add the chopped egg plant, cook for 5 minutes or until soft.
  • Add mince. Cook stirring with a wooden spoon to break up lumps for 5 minutes or until mince changes colour. Stir in passata, rice and stock. Season
  • Place eggplant shells on a lightly greased oven tray and fill with the mince mixture. Cover with foil and bake for 45 minutes .
  • Uncover sprinkle feta cheese on top and spray with olive oil. Cook a further 15 minutes or until eggplant is tender and the top is golden. If you don't have feta cheese you can use what ever cheese you like.

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