Eggplant Boats Stuffed With Savoury Mince
Course
Main Dish
Servings
4
serves
Servings
4
serves
Ingredients
2/3
cup
microwavable brown rice
cooking oil spray
2
eggplants
2
teaspoons
extra virgin olive oil
1
brown onion
diced
2
cloves
garlic
minced
320
grams
lean turkey mince
2
cups
frozen peas and corn
2/3
cup
tinned tomatoes
1
tablespoon
dried Italian herbs
Instructions
Prepare microwavable rice according to packet directions.
Preheat oven to 180C and lightly spray the bottom of a baking dish with oil.
Place the eggplant halves, flesh side down, on the baking dish and bake for 20-30 minutes until tender.
Remove the eggplant from the oven. Scoop out the majority of the inside flesh, and set aside.
Place a small non-stick frypan over a medium heat and add the oil. Sauté the onion and garlic for 2-3 minutes.
Add the mince and cook thoroughly for 7-8 minutes. Add the peas and corn and cook for a few minutes until tender.
Add in the scooped out eggplant flesh to the pan, along with the tomato, dried herbs and prepared rice. Stir through to combine.
Fill the eggplant boat with the mince mixture and serve.
Recipe Notes
374 calories per serve
Print Recipe
Eggplant Boats Stuffed With Savoury Mince
Votes:
0
Rating:
0
You:
Rate this recipe!
Course
Main Dish
Servings
serves
Ingredients
2/3
cup
microwavable brown rice
cooking oil spray
2
eggplants
2
teaspoons
extra virgin olive oil
1
brown onion
diced
2
cloves
garlic
minced
320
grams
lean turkey mince
2
cups
frozen peas and corn
2/3
cup
tinned tomatoes
1
tablespoon
dried Italian herbs
Course
Main Dish
Servings
serves
Ingredients
2/3
cup
microwavable brown rice
cooking oil spray
2
eggplants
2
teaspoons
extra virgin olive oil
1
brown onion
diced
2
cloves
garlic
minced
320
grams
lean turkey mince
2
cups
frozen peas and corn
2/3
cup
tinned tomatoes
1
tablespoon
dried Italian herbs
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Prepare microwavable rice according to packet directions.
Preheat oven to 180C and lightly spray the bottom of a baking dish with oil.
Place the eggplant halves, flesh side down, on the baking dish and bake for 20-30 minutes until tender.
Remove the eggplant from the oven. Scoop out the majority of the inside flesh, and set aside.
Place a small non-stick frypan over a medium heat and add the oil. Sauté the onion and garlic for 2-3 minutes.
Add the mince and cook thoroughly for 7-8 minutes. Add the peas and corn and cook for a few minutes until tender.
Add in the scooped out eggplant flesh to the pan, along with the tomato, dried herbs and prepared rice. Stir through to combine.
Fill the eggplant boat with the mince mixture and serve.
Recipe Notes
374 calories per serve