June 30, 2018
Dinner, Lunch, Main Dish,
Lamb/Mutton, Vegetables, Eggplant, Spinach, Pantry/Shelf, Quick Meals, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Vegetarian more
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"From our weekday newspaper The West Australian. Times are estimated."
Using a small sharp knife, cut out flesh from eggplants, leaving a 1cm thick shell annd then finely chop flesh and reserve.
Place shalled on a roasting pan drizzle with 2 tablespoons olive oil and season with salt and pepper and then cover with foil and cook in a hot oven (200C) for about 30 minutes, or until tender and then remove and cover to keep warm.
Meanwhile, heat a large deep frying pan over a high heat and add spinach with 1 tablespoon olive oil and cook, stirring occasionally, unil wiled and then remove and keep warm.
Add mince to frying pan in two batches and cook, stirring occasionally, over a high heat until browned.
Return first batch of cooked mince to pan with sauce, 1/4 cup water and reserved eggplant and cook, stirring occasionally, for about 5 minutes or until sauce thickens and eggplant is tender and then stir in pine nuts and season with salt and pepper.
Divide mixture among eggplant shells and serve over spinach and topped with a good dollop of tzatziki, any left over tzatziki can be served on the side for those who would like more.
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