- Recipes
Difficulty
IntermediatePrep time
25 minutesCook time
60 minutes
Ingredients
- • 500g Switch Mince Meat
- • 8 long eggplants
- • 3 Tbsp vegetable oil
- • 3 Tbsp olive oil
- • 2 small white onions, finely chopped
- • 5 cloves garlic, finely chopped
- • 1 green pepper, finely chopped
- • 3 fresh tomatoes, finely chopped
- • 2 tsp Seven Spices
- • 2 tsp black pepper powder
- • 10g fresh parsley, finely chopped
- • 250g fresh tomatoes, blended
- • 1 Tbsp tomato paste
- • 1 cup of water
- • Salt (to taste)
Steps
-
01/
Preheat the oven to 200°C.
-
02/
Peel eggplants lengthwise, leaving some skin stripes. Make a slit on each eggplant without cutting all the way through. Keep the stems intact.
-
03/
Place eggplants on a baking sheet lined with parchment paper.
-
04/
Brush eggplants with oil and bake for 30 minutes, until tender.
-
05/
Heat olive oil in a pan. Cook onions until translucent, then add garlic and Switch Mince Meat. Break up any lumps. Cover and cook until meat releases and absorbs juices.
-
06/
Add chopped peppers and tomatoes. Season with salt and pepper. Cook for 10 minutes over low heat.
-
07/
Remove from heat, add chopped parsley.
-
08/
Create space for filling in each eggplant by pushing edges of the slit. Shape like boats.
-
09/
Fill eggplants with the mixture and place them in a baking pan.
-
10/
Mix water, tomato juice, and salt. Pour over eggplants.
-
11/
Bake for 20 minutes at 200°C.
-
12/
Garnish with chopped parsley and pine seeds.
-
13/
Serve hot with white rice.
