- Serves 4
- Preparation Time 10MINS
- Cook Time 01HR
1 tbs Olive oil
Olive oil spray (if you dont have just rub with extra olive oil)
3 medium eggplants (800 gm)
1 onion, finely diced
2 cloves garlic, crushed
250 gm beef mince
2 tbs tomato paste
1 cup (250 ml) Campbells Real Stock Beef
1 cup tasty cheese, grated
STEP 1 Pre-heat oven to 180 c.
STEP 2 Slice each eggplant in half, lengthways. Score flesh into small triangle pattern. Spray with olive oil, season with salt and pepper. Wrap each eggplant in foil and place on an oven tray. Roast for 35-40 mins or until softened.
STEP 3 Heat oil in a large non-stick frypan, add onion and garlic cook for 1 minute. Add mince and cook for 5 minutes or until browned. Add tomato paste and Campbells Real Stock and cook for 5 minutes.
STEP 4 Meanwhile remove eggplant from the oven, and when cool enough to handle, remove the flesh, being careful to keep the eggplant in shape. Add the eggplant mixture to the mince and stir in. Cook for a further 5 minutes or until the mixture is combined. Season well with salt and pepper.
STEP 5 Line a baking sheet with baking paper, place the eggplant shells on the tray and fill with eggplant and mince mixture.
STEP 6 Top with grated tasty cheese. Bake for 15 mins or until cheese is melted and golden.
STEP 7 Serve with salad.