Delicious and nutritious, the quintessential purple vegetable. Bit fussy to make, but make in a bigger batch, freeze and it's worth the effort.
3 medium eggplants
3 tbsp olive oil
1 pound minced beef (or lamb)
2 medium red onions diced
4 garlic cloves crushed
grating of fresh nutmeg
1 cup veg stock
2tbsp fresh parsley
1/2 cup natural yogurt
1 buffalo mozzarella torn
1. Preheat oven to 200(C)400(F). Halve the eggplants, score the flesh with criss-cross lines and drizzle with half the olive oil. Roast in over for 20mins. Remove when flesh is cooked, cool then scoop out most of the flesh, leaving a .5cm layer.
2. Heat the remaining oil in a pan and brown the mince. Remove when brown and add the onion and garlic, saute until soft. Return the mince to the pan with the nutmeg, stock, passata and parsley, simmer for 20mins.
3. Mix the eggplant flesh with the mince mixture. Spoon the mince filling into the eggplant skins.
4. Mix the mozzarella with the yogurt then spoon over the top of the skins.
5. Preheat the oven to 180(C)350(F). Place the eggplants on a baking tray and bake for 20-25 mins till hot and slightly golden.
6. Serve with some nice green leaves.
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