Peeled Tomatoes

Ingredients:
2 medium eggplants – halved lengthways
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
2 teaspoons Whittington’s oregano leaves
2 teaspoons Whittington’s dried basil leaves
2 x 400 gram tins Bella Lucia Peeled Tomatoes
1 cup fresh breadcrumbs
¼ parmesan cheese
700 grm beef mince
Splash olive oil
Salt and Pepper, to season
½ cup grated Tasty Cheddar for top
1 small onion, finely chopped

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

Serves: 6-8

Note:
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Ingredients:
1.5kg beef mince
1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, chopped
1 teaspoon ground ginger
1 cinnamon quill
1 ½ tsp ground cumin
1 bunch of coriander (roots and stem washed and chopped, leaves chopped and set aside separately)
2 teaspoon dried oregano
½ teaspoon cayenne pepper
1-2 de-seeded and chopped chilli
2 x 400 gram cans Bella Lucia Peeled Tomatoes
1 cup of beef stock
2 x 400 gram can Bella Lucia Red Kidney Beans, drained of juice
Salt to taste

Method:
Heat the oil in a large pot and fry the onion, coriander roots and stems, and garlic until tender. Add the beef mince and cook stirring until browned then sprinkle in the spices and oregano and cook for a further 2 minutes. Finally, add the tomatoes and stock, bring to the boil and turn down to a low simmer for approximately 45 minutes. Lastly stir in the remainder of the chopped coriander leaves and red kidney beans, serve over steamed rice with a nice dollop of sour cream.

Serves: 6-8

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: