30 Min
pretty easy
4 People
Rating starstarstarstarstar
Stuffed moussaka eggplants
1. Set oven to 220°C.

2. Halve each eggplant lengthways. Slice to make a diamond pattern (a few cm deep but not through the skin). Rub with oil, place face down in a baking dish. Roast for 25 minutes.

3. Heat oil in a large pan over medium-high heat. Dice onion, grate carrots and zucchini, crush garlic. Add to pan as you go. Add allspice and cook, stirring, for 5 minutes, or until softened.

4. Add pork mince to pan. Cook, stirring, for 2-3 minutes, breaking up any lumps with a wooden spoon. Stir in tomatoes, tomato paste and 1/2 cup water, bring to the boil. Simmer for 10 minutes.

5. Prepare salad, toss with yoghurt and vinegar. Season to taste with salt and pepper.

6. Turn cooked eggplants cut-side up, lightly press down middle and spoon in pork mince. Garnish with basil leaves and serve with side salad.

*ingredient is also used in another dish

Sprinkle with grated cheese and pop back in the oven for a cheesy crust.
3 baby eggplants
1 tbsp oil, for cooking

1 tbsp oil, for cooking
1/2 onion
2 carrots
1/2 zucchini
2 garlic cloves
2 tsp allspice

600g pork mince
400g crushed tomatoes
2 tbsp tomato paste

1 continental cucumber, chopped
1/2 punnet cherry tomatoes, halved
1/2 red capsicum, chopped
2 tbsp natural yoghurt
1/2 tbsp red wine vinegar

1 packet basil, picked leaves

salt and pepper, for seasoning