Stuffed eggplants with Italian-style mince

Switch up your regular routine with this tasty stuffed eggplant recipe. With only 5 ingredients, it saves you time in the aisles and in the kitchen.

4

5m

25m

Ingredients

  • 4 small eggplants, halved lengthways
  • 500g pkt Cook with Curtis Italian Recipe Beef & Pork Mince
  • 2 cups (500ml) Coles Mum’s Sause Bolognese
  • 2 zucchini, coarsely grated
  • 100g fetta, crumbled

Method

STEP 1

Preheat oven to 200°C. Lightly grease a baking tray. Use a spoon to scoop out flesh from the eggplant halves, leaving a 5mm border. Finely chop the eggplant flesh and reserve. Place eggplant halves on the prepared tray. Spray with olive oil spray. Bake for 5 mins. Remove from oven. Reduce oven to 180°C.

STEP 2

Meanwhile, place a greased frying pan over medium-high heat. Add the mince and cook, stirring to break up lumps, for 4-5 mins or until mince changes colour. Add the reserved eggplant and cook, stirring, for 2-3 mins or until tender. Stir in the pasta sauce and three-quarters of the zucchini.

STEP 3

Fill eggplant halves with the mince mixture. Bake for 20 mins or until tender. Top with fetta and the remaining zucchini. Season.

Dietary information

Egg-free
Gluten-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
No added sugar
Vegetarian

Nutrition Information

Per Serve

Energy: 2475kJ/592 Cals (28%)

Protein: 38g (76%)

Fat: 37g (53%)

Sat fat: 16g (67%)

Carb: 22g (7%)

Sugar: 17g (19%)

Fibre: 11g (37%)

Sodium: 1163mg (58%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.