Lamb & Pine Nut Stuffed Eggplant
Recipe: #29844
June 30, 2018
Categories: Lamb/Mutton, Eggplant, Spinach, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (253.9 g)
- Calories 463.4
- Total Fat - 36.5 g
- Saturated Fat - 13.3 g
- Cholesterol - 93.3 mg
- Sodium - 493.3 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 2.7 g
- Sugars - 6.5 g
- Protein - 23.5 g
- Calcium - 50.2 mg
- Iron - 3.2 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Using a small sharp knife, cut out flesh from eggplants, leaving a 1cm thick shell annd then finely chop flesh and reserve.
Step 2
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.
Step 3
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.
Step 4
Add mince to frying pan in two batches and cook, stirring occasionally, over a high heat until browned.
Step 5
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.
Step 6
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.
Tips
No special items needed.