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%)
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.
Serves
4
Prep
5m
Cooking
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
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.
