Ingredients

• 2 large eggplants (approx. 800g total)
• 400g lean ground lamb
• 100g quinoa
• 1 red onion
• 2 cloves garlic
• 1 red bell pepper
• 400g chopped tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• Fresh parsley for garnish

Instructions

1. 1.Preheat your oven to 200°C. Cook the quinoa according to the package directions and set aside.
2. 2.Cut the eggplants in half lengthwise. Carefully scoop out the flesh, leaving a 1cm border to create a shell. Finely chop the scooped-out flesh.
3. 3.Brush the eggplant shells with 1 tablespoon of olive oil, season with salt, and place them cut-side down on a baking sheet. Roast for 15-20 minutes until tender.
4. 4.While the shells are roasting, heat the remaining olive oil in a large pan over medium heat. Sauté the chopped onion and minced garlic for 3-4 minutes until softened.
5. 5.Add the ground lamb to the pan, breaking it up with a spoon, and cook until browned. Drain any excess fat.
6. 6.Stir in the chopped eggplant flesh, diced bell pepper, chopped tomatoes, oregano, and thyme. Simmer for 10 minutes until the vegetables are tender and the sauce has thickened.
7. 7.Remove the pan from the heat and stir in the cooked quinoa. Season the filling generously with salt and pepper to taste.
8. 8.Remove the roasted eggplant shells from the oven. Carefully turn them over and generously fill each half with the lamb and quinoa mixture.
9. 9.Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes, until everything is heated through and bubbling slightly.
10. 10.Garnish with fresh chopped parsley before serving. This dish is delicious served hot.

Nutrition Information

Why this recipe