Stuffed Eggplant

2 medium eggplants, halved lengthways
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
2 teaspoons Whittington’s basil leaves
2 teaspoons Whittington’s oregano leaves
1 kg ripe tomatoes chopped roughly
1 cup fresh breadcrumbs
1 egg lightly beaten
¼ cup parmesan cheese
700gm beef mince
Splash of olive oil
Salt & pepper, to season
½  cup grated Tasty cheddar for top 

Preheat oven to 180°. Scoop out the flesh of the halved eggplant leaving approx 5mm of thickness in the shell then chop the remaining flesh and keep aside. In a frying pan add oil & sauté onion and garlic until soft. Add mince to the pan & season with salt & pepper. Cook for approx 5-8 mins or until the mince is cooked through. Add tomatoes, parsley, oregano and basil. Bring to boil then add eggplant flesh and simmer till mixture has cooked through approximately 30 minutes. Remove the pan from heat, cool slightly & add all other ingredients to the mixture. Divide mixture evenly spooning into eggplant shells. Fill firmly and slightly moulded at top. Finish with grated cheddar on top. Place on an oiled baking tray & cook in the preheated oven for approx 35 – 40  mins until cooked through & golden on top.

Serves: 4

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