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Stuffed eggplants with Italian-style mince

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  • High in protein
  • High in dietary fibre
  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Gluten free
  • Egg free

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.

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Stuffed eggplants with Italian-style mince


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

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

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%)