Baked Eggplant

Eggplant is an excellent source of B vitamins, fibre, and potassium. It’s a good source of copper, magnesium, manganese, phosphorus, niacin, and folic acid. The flavour of the cheese, tomato and mince topping meld well into the soft, delicious eggplant.

Serves 4

You Will Need:

1 small onion, diced

200 g lean mince

½ a 400 g tin diced tomatoes

Sprinkling of dried herbs

2 eggplants

½ orange capsicum, sliced

50 g tasty cheese, sliced

¾ c breadcrumbs

¼ c parmesan cheese, grated

Method:

Heat oven to 180C

Fry onion until clear, add mince and sprinkle of favourite herbs, fry until cooked through.

Add tomatoes, season to taste and heat through. Set aside.

Trim and discard the ends off each eggplant and slice in two long ways.

Cut slices across the flesh of each half without cutting all the way through the skin – about 1.5 cm apart

Fill each cut with the capsicum and tasty cheese, alternating between the two.

Place in greased baking dish, top with mince and tomato mixture and bake for 35 mins.

Mix breadcrumbs and parmesan together, season with salt and pepper. Top each half with this mixture and return to the oven for another 10 – 15 mins or until topping is golden.

Serve with fresh salad.

Serves 4