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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Pork Belly & Apple Sauce

Pork Belly Ingredients:
1 tblspn olive oil
1 Pork belly roast
3 tblspn salt

Cooking Method:
Pre-heat oven to 220 degrees. Take pork out of packaging and dry the skin with some absorbent paper towel. Score the skin in 1cm increments diagonally both ways, place on a wire rack in a medium depth tray. Sprinkle salt liberally over skin, pour olive oil over and gently massage salt into the skin. Place in oven at 220 degrees and cook for 25 minutes, then turn oven down to 185 depress and cook for a following hour. Let pork belly rest for 20 minutes before serving. Serve with mashed potatoes and apple sauce.

Apple Sauce
2 granny smith apples peeled, cored and sliced
1 cup apple juice
Place apples and juice into a small sauce pan, bring to boil, turn down and simmer for 15 minutes or until apple is soft and simply mash.

Serves: 4

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

Ingredients:
3 Mission Wraps Original
270g Kailis Brothers Prawn Flesh
1 head of garlic minced
125g butter at room temperature
Sprinkle of parmesan cheese 
Handful of chopped Fresh Parsley
Fresh Rocket
Salt & Pepper
 
Cooking Method:
Heat the oven to 180°. In a bowl mix butter and garlic together and spread over the mission wrap. Top with the fresh prawn flesh and a sprinkling of parmesan cheese. Place the mission wrap on a tray and place in the  oven for 10 – 15 minutes until melted and golden.
Top with fresh rocket and fresh parsley.

Serves: 4-6

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: