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

374 calories per serve

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Eggplant Boats Stuffed With Savoury Mince
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
Eggplant Boats Stuffed With Savoury Mince
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare microwavable rice according to packet directions.
  2. Preheat oven to 180C and lightly spray the bottom of a baking dish with oil.
  3. Place the eggplant halves, flesh side down, on the baking dish and bake for 20-30 minutes until tender.
  4. Remove the eggplant from the oven. Scoop out the majority of the inside flesh, and set aside.
  5. Place a small non-stick frypan over a medium heat and add the oil. Sauté the onion and garlic for 2-3 minutes.
  6. Add the mince and cook thoroughly for 7-8 minutes. Add the peas and corn and cook for a few minutes until tender.
  7. Add in the scooped out eggplant flesh to the pan, along with the tomato, dried herbs and prepared rice. Stir through to combine.
  8. Fill the eggplant boat with the mince mixture and serve.
Recipe Notes

374 calories per serve