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