These bubbling eggplant boats are stuffed with juicy harissa-garlic lamb mince and tender eggplant. Easy to make and guaranteed to satisfy.
Prep Time: 10 minutes
Cook Time: 40 minutes
123 calories per serve
Allergens: Recipe may contain tree nuts, sulphites, milk, and lactose
Ingredients
- 2 eggplants (about 680g), halved
- 80ml (1/4 cup) olive oil
- 1/2 red onion, finely chopped
- 2 garlic cloves, crushed
- 45g (1/4 cup) sultanas
- 40g (1/4 cup) slivered almonds
- 350g lamb mince
- 3 tsp harissa paste
- 2 tsp ground cumin
- 50g (1/2 cup) coarsely grated mozzarella
- 50g feta, crumbled Fresh coriander leaves, to serve
Method
- Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Scoop out eggplant flesh, leaving a 1cm border.
- Finely chop the flesh. Place shells on a tray. Brush with 1 tbsp oil. Bake for 20-25 minutes.
- Heat 2 tbsp oil in a large pan. Cook onion, chopped eggplant, and garlic. Add sultanas and almonds. Push veggie mix to the side.
- Add remaining oil and lamb. Cook, add harissa, cumin, and cinnamon. Cook until browned. Combine lamb and veggie mixtures.
- Spoon into eggplant shells. Top with mozzarella and feta. Bake for 15 minutes.
- Sprinkle with coriander to serve.
