Eggplant with Spiced Lamb, Currants & Fetta
- Prep time: 45 minutes
- Calories: 570
- 1 of Eggplant
- 250 g of Lamb Mince
- 1 1⁄2 Tbsp of Tomato Paste
- 1 of Red Onion
- 1 Small Bunch of Coriander
- 80 g of Fetta Cheese
- 1 1⁄2 Tsp of Cumin & Cinnamon
- 2 of Garlic Clove
- 1 1⁄2 Tbsp of Dried Currants
- 1 of Lebanese Cucumber
- 1 75g Pack of Baby Cos Leaf
- 1 Tbsp of Balsamic Dressing
Cook Eggplant:Preheat oven to 200°C. Cut eggplant in half lengthwise and score the flesh with a small knife, cutting diagonal lines 2 cm apart, keeping the skin intact. Brush eggplant with 1-2 Tbsp of olive oil. Season well with salt and pepper and arrange cut-side up, on lined baking dish. Roast for 15 minutes or until tender. Set aside to cool slightly.
Prepare Remaining Ingredients:Peel and small dice 3⁄4 of the red onion (you will have leftover). Peel and mince garlic. Pick coriander leaves (discard stems) and roughly chop. Slice cucumber into quarters. Roughly tear lettuce leaves.
Cook Mince:Heat olive oil in a pot over medium high heat. Add mince, onion, currants, garlic and cumin & cinnamon. Cook, using a wooden spoon to break up mince, for 8 minutes or until browned. Stir in tomato paste and reduce heat to simmer for 5 minutes.
Stuff & Cook Eggplant:Carefully scoop out the flesh from eggplant halves, you want to try keep the skins in tact. Chop eggplant flesh and combine with mince mix and coriander (reserving some for garnish). Spoon mince filling into eggplant skins and crumble over fetta. Return to the oven and bake for 10 minutes or until eggplant is golden.
You Plate It:Serve stuffed eggplants with cucumber and lettuce leaves on the side. Garnish with any remaining coriander. Enjoy!