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Stuffed Eggplants
Atlanta Fowler
Stuffed Eggplants

A middle eastern fav. These Eggplant boats make the perfect stand alone dish. Perfect for those cooler nights accompanied with a glass of red.

Prep 10 Mins | Cook 1 50 Mins | Serves 4-6   

Recipe By: Adelle Penning / @beauty_begins_in_the_belly

INGREDIENTS:

  • 4 Eggplants
  • 2 Brown onions finely diced
  • 3 Cloves of garlic
  • 2 Purple carrots – Grated
  • 1 Capsicum – Chopped thinly
  • 2 Stalks of celery – Chopped Thinly
  • (Olives if you desire)
  • 1 Kg Organic Beef Mince
  • Meadow And Marrow Bone broth (Lemon & Herb)
  • 1 x Tin Organic Diced Tomato

METHOD:

  1. Pre-heat oven to 200 degrees Celsius.
  2. Place 4 eggplants on baking paper & + tray and give them a light spray with coconut oil.
  3. Poke a fork into each eggplant a few times.
  4. Place in oven for 40 minutes.
  5. While the Eggplants are cooking, on medium heat cook onion until soft.
  6. Add the mince and cook until brown.
  7. Add in 3 tbsp of Broth, 1 tin tomatoes + vegies & simmer for 30 minutes.
  8. Once the 4 eggplants have cooked remove from the oven, cut in half & remove centre of the eggplant (leaving 2cm around the sides & from the bottom).
  9. Place the eggplant that you remove into the mince.
  10. Stuff the eggplants with the cooked mince & vegetables
  11. Place in the oven and cook for another 15-20 mins.

NOTES / TIPS:

  • Top with Pine-nuts or Cheese / Feta / Goats Cheese

The post Stuffed Eggplants appeared first on Meadow & Marrow.