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.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
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
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.
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.
