Eggplant is such a versatile ingredient. Try this tasty Greek-style dish for an inexpensive mid-week dinner.
Serves 4
Prep time: 10 minutes Cooking time: 30 minutes
¼ cup olive oil
2 eggplants
500g lamb mince
3 brown onions, diced
4 cloves garlic, chopped
1 teaspoon salt
½ teaspoon ground black pepper
Ground cinnamon
4 slices bread, crusts removed, torn into 3cm pieces
100g feta, crumbled
1 cup grated tasty cheese
Flat-leaf parsley, to serve
Preheat oven to 200*C.
Cut the eggplants in half lengthways and scoop the flesh out of each half, leaving a thin layer of flesh in the skins. Cut the removed flesh into 2cm cubes.
Heat the olive oil in a large fry pan over medium high heat and fry the mince until brown and cooked through. Add the eggplant to the pan, along with the onion and garlic. Sauté until the onion and garlic are fragrant and translucent. Taste and season with salt and pepper. Stir through the salt, pepper, cinnamon and the bread.
Pile the mixture into the eggplant halves and top each half with ¼ each of the crumbled feta and tasty cheese. Bake in the oven for 20 minutes or until cheese is golden and bubbling. Scatter with parsley and serve immediately.
