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Mince Stuffed Eggplant



COOKING TIME: 10-12 minutes




1 eggplant, cut the top and bottom off then through the middle to make 2 cylinder pieces. (136 cals) 

200g extra lean beef mince (270 cals) 

1 tbsp. of dried mixed herbs (2 Cals) 

2 tsp. of black pepper (0 cals) 

1 tsp. of chilli powder, optional (0 cals) 

1/4 cup of tomato paste (59 cals) 

1 tsp. of extra virgin olive oil (119 cals) 

50g feta cheese, crumbled (110 cals) 


  1. Preheat oven to 180°C (360°F).
  2. Place the eggplant on a lined tray and bake until slightly soft (about 15-20 minutes).
  3. Meanwhile, heat olive oil over medium to high heat in a frying pan.
  4. Once hot, add the mince and break it apart using a wooden spoon/spatula.
  5. Add the spices and tomato paste. Continue to cook until mince is cooked through.
  6. When the eggplant is slightly soft, remove from oven and scoop out some of the flesh.
  7. Mix the eggplant flesh through the mince before evenly diving the mince mixture between the two eggplant halves. Top with the crumbled feta.
  8. Place in oven and bake for a further 10-12 minutes.
  9. Enjoy with a simple salad of lettuce, tomato and cucumber with balsamic vinegar drizzle.

TIP: You can easily substitute the beef mince for meat substitutes like Quorn or Tempeh.

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