If you ask the sprogs if they like eggplant they will scrunch up their faces and say “Eeewwwwww!” However if you feed them eggplant just quietly, hidden amongst other ingredients, they love it. I am sure that part of the problem is that while they are very pretty on the outside, cooked eggplant really isn’t visually appealing. The beauty of this dish is that they think the eggplant is the container for the food, and they don’t notice that it is also part of the filling.
- 3 large eggplants
- 2 T olive oil
- 1 brown onion, finely diced
- 3 stalks celery
- 1 t tumeric
- 1 1/2 t cumin
- 750 g lean beef mince
- 500 g low fat cottage cheese
- 1 roasted red capsicum, finely chopped
- 6 pieces sun dried tomato, finely chopped
- 2 fresh tomatoes, finely diced
- 150 g spinach leaves
- salt to taste
- 125 g Edam cheese, thinly sliced
- 50 g parmesan cheese, finely grated
Preheat oven to 190. Cut eggplants in half lengthways. Scoop the flesh out of each half to create a cavity, leaving a 1 cm thick eggplant shell. Saute onion, celery, eggplant flesh and spices in oil until onions start to become translucent. Add mince and cooked until well browned. Remove from heat and add cottage cheese, capsicum, tomatoes and spinach.
Line baking pan with baking paper. Place eggplant shells in pan. Fill them generously with the mince mixture. Lay cheese slices over the filling and sprinkle parmesan on top.
Bake for 40 minutes.