15 Ingredients
4 Portions
- 1. 500g Switch Mince Meat
- 2. 8 long eggplants
- 3. 3 Tbsp vegetable oil
- 4. 3 Tbsp olive oil
- 5. 2 small white onions, finely chopped
- 6. 5 cloves garlic, finely chopped
- 7. 1 green pepper, finely chopped
- 8. 3 fresh tomatoes, finely chopped
- 9. 2 tsp Seven Spices
- 10. 2 tsp black pepper powder
- 11. 10g fresh parsley, finely chopped
- 12. 250g fresh tomatoes, blended
- 13. 1 Tbsp tomato paste
- 14. 1 cup of water
- 15. Salt (to taste)
13 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.
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03/
Place eggplants on a baking sheet lined with parchment paper.
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04/
Brush eggplants with oil and bake for 30 minutes, until tender.
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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.
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06/
Add chopped peppers and tomatoes. Season with salt and pepper. Cook for 10 minutes over low heat.
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07/
Remove from heat, add chopped parsley.
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08/
Create space for filling in each eggplant by pushing edges of the slit. Shape like boats.
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09/
Fill eggplants with the mixture and place them in a baking pan.
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10/
Mix water, tomato juice, and salt. Pour over eggplants.
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11/
Bake for 20 minutes at 200°C.
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12/
Garnish with chopped parsley and pine seeds.
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13/
Serve hot with white rice.
