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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.
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
Description
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.
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.
