Chopped Tomatoes | Bunbury Farmers Market

Stuffed Eggplant with Pork Mince

Ingredients:
2 medium eggplants, halved lengthways

Stuffing:
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
2 teaspoons Whittington’s oregano leaves
2 x 400g tins Italian chopped tomatoes
1 cup fresh breadcrumbs
¼ cup parmesan cheese
700gm pork mince
Splash of olive oil
Salt & pepper, to season
½ cup grated Tasty cheddar for top

Cooking Method:
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 and season with salt & pepper. Cook for approx 5-8 mins or until the mince is cooked through. Add tomatoes, parsley and oregano. 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 and golden on top.

Serves: 4

Note:
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Stuffed Bolognese Potatoes

Ingredients:
8 of your favourite potato
1 ½ cups shredded tasty cheese
½ cup grated parmesan
2 cups ‘bolognese easy sauce’
Salt and pepper to taste
Extra tasty cheese and parmesan to coat the top of the potato.

Method:
Preheat the oven to 180°. Place the potatoes in a unlined and un-oiled baking tray then roast in a hot oven until very tender. Remove and set aside to cool. Once cool, slice in half along the equator. Then using a spoon, scrape out the insides being sure to leave a shell of at least 1cm. Mash the scooped potato with the tasty cheese and parmesan. Adding the Bolognese sauce to the mix. Stir to combine. Fill the potato shells with mixture then sprinkle with extra cheese and parmesan and place back into the oven until brown.

Bolognese Easy Sauce Ingredients:
3 tbsp. olive oil
2 brown onions, chopped
2 cloves garlic, chopped
200 grms beef mince
300 grms pork mince
1 x 250 grms jar Tomato Sugo
6 large ripe tomatoes, chopped
Or 1 x 400gm tin chopped tomatoes
2 tsp Whittington’s oregano
2 tsp Whittington’s basil
1 cup beef stock
Salt and pepper

Bolognese Easy Sauce Method:
Heat the oil in a large pot and gently fry the onion until soft. Add the garlic and cook for a further 3 minutes, add beef mince and pork mince cook till browned. Stir in the rest of the ingredients to combine. Bring to boil, reduce heat and simmer covered for 30 minutes stirring occasionally. Remove lid and allow to simmer uncover for a further 15 minutes. Top with plenty of grated parmesan or pecorino cheese.

Serves: 6 to 8

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Bean & Roasted Vegetable Casserole

Ingredients:
1 Eggplant sliced
2 Onions sliced in quarters
1 Sweet Potato Cubed
4 Ruby Lou Potatoes Cubed
2 Red Capsicum Chopped into big pieces
Bunch of Silverbeet washed and chopped
300 grm Jap Pumpkin
440 grm Can Chopped Tomatoes
250 grm Black Eyed Peas
250 grm Borlotti Beans
2 cups Stock (chicken or vegetable)
¼ cup olive oil
Salt & pepper to season

Method:
Soak beans for at least 3 hours or overnight. Place all veggies in a roasting pan drizzle with olive oil and season with salt and pepper. Roast veggies in a covered dish for at least an hour. Uncover and stir in stock and beans. Place back in the oven covered for a further 1 ½ hours or until beans are soft. Serve with Mash or Polenta.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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