Eggplants (and brinjals) don’t have to be boring. Top them with cheese and lamb mince, and baked them to silky, tender perfection. And you’ve got yourself a wholesome meal. (This is also a tasty way to introduce eggplant to kids who are not familiar with the texture of eggplant.)
- 2 medium (600 g) eggplants
- ¼ cup (60 ml) olive oil
- 500 g lamb mince
- 3 medium (600 g) brown onions, chopped finely
- 4 cloves garlic, chopped
- 1 tsp ground cinnamon
- 2 slices bread, crusts removed, torn into 3-cm pieces
- 1½ cups (180 g) grated tasty cheese
- 100 g feta, crumbled
Preheat oven to 200 C (180 C fanforced). Line a medium ovenproof dish with baking paper.
Cut the eggplants in half lengthways and scoop the flesh out of each half, leaving a thin layer of flesh in the skins. Cut the removed flesh into 2-cm cubes. Place eggplant halves in prepared dish.
Heat the olive oil in a large frying pan over medium-high heat, and fry the mince until brown and cooked through. Add the eggplant, onion and garlic; cook, stirring, until the vegetables are soft and fragrant. Taste and season with salt and pepper. Stir through the cinnamon and the bread.
Spoon the lamb mixture into the eggplant halves and top with cheeses. Bake for 40 mins, or until cheese is golden and bubbling.
Photo: John Paul Urizar/bauersyndication.com.au