Stuffed Eggplant (Carissa's Family Recipe) by @nourishedbycc
Serves: 4
Prep Time: 20 mins
Cook Time: 40 mins
Ingredients:
- 300g organic beef & heart mince
- 2 large organic eggplants (or 4 small)
- 1 cup organic cherry tomatoes, halved
- 1 organic onion, finely diced
- 2 organic garlic cloves, minced
- 2 medium organic potatoes, cut into wedges
- ½ jar (200g) organic Aurelio Arrabbiata sauce
- 1 tbsp organic tomato paste
- 1 tsp organic San Elk Vegetable Stock seasoning
- 2 tbsp organic olive oil
- ½ cup filtered water
Method:
- Halve eggplants lengthwise. Scoop out centers (leave ½-inch shell), dice the flesh, and set aside.
- Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft (about 2 minutes).
- Add mince, breaking it up until browned (about 5 minutes).
- Stir in diced eggplant flesh, Vegeta, cherry tomatoes, tomato paste, and ½ jar Arrabbiata sauce. Simmer for 5 minutes.
- Place eggplant shells in a baking dish. Fill with mince mixture.
- Scatter potato wedges around eggplants. Pour remaining Arrabbiata sauce and water over potatoes.
- Cover with foil and bake at 180°C (350°F) for 40 minutes until tender.
