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Veal and tomato stuffed eggplant
Veal and tomato stuffed eggplant
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Crunchy stuffed eggplants with breadcrumbs and parmesan.
Ingredients:
  • 2 (320g each) small eggplant, halved lengthways
  • 45.50 gm olive oil
  • 1 small brown onion, finely chopped
  • 400g veal mince
  • 40.00 ml currants
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 680g jar tomato passata
  • 62.50 ml fresh breadcrumbs
  • 40.00 ml finely grated parmesan
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Scoop out the flesh from the eggplant halves, keeping a 1cm-thick border. Finely chop the eggplant flesh and set aside. Put the eggplant halves in a roasting pan, brush with 1 tablespoon of oil, and bake for 15 minutes until slightly tender.
  • Heat 1 tablespoon of oil in a frying pan over medium-high heat. Sauté onion and garlic for 3 minutes until onion softens. Add mince and cook for 5 minutes until browned, breaking it up with a wooden spoon. Stir in capsicum and eggplant; cook for 4-5 minutes until veggies soften. Remove from heat, season with salt and pepper, then mix in currants and parsley.
  • Take out the eggplant from the pan and stuff it with the mince mixture. Pour passata into the roasting pan and place the eggplant on top.
  • In a bowl, mix breadcrumbs and parmesan. Sprinkle over mince mixture. Drizzle with the remaining oil. Bake for 25-30 minutes until tops are golden and eggplant is tender. Serve.

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