STUFFED EGGPLANTS – PHASE 3Jess Arroyo
Line a tray with baking paper
Season with salt, pepper and cumin powder
Cut eggplant in half and place with white facing upwards
Spray lightly with oil
Season to your liking the tops with salt, pepper, cumin powder and harissa spice (available from the supermarket, no sugar or additives)
Place in oven at 180 c for 40 to 50 minutes ( depends on size of egg plant).
FILLING & INGREDIENTS
2 tbsp of oil
5 cloves of garlic
2 onion finely diced
1 tbsp of mixed herbs
Chilli to your taste
3 tbsp of chicken stock powder and cook well.
Dice 300 gms of mushroom and add to this mix and cook well
Add 1 kg of meat mince (I used beef) and cook well
Once cooked stir through some pasta sauce only 2 -3 tbsp don’t make it too watery.
Check eggplant if centre is soft take out of oven.
Scoop the centres out into a bowl.
Weigh your meat mix for 4 portions and mix the scooped out eggplant mix with the meat.
Fill the egg plant up and sprinkle with 20 grams of cheese.
Return to oven for another 5-10 minutes
Take out and serve as is or with a tablespoon of yoghurt mixed with a dash of cumin.