Stuffed Eggplants with Beef Mince

Eggplants contain fibre, potassium, vitamin C and B6. These are all known to help lower the risk of mortality from heart disease. Eggplants also help with anemia, lower blood pressure and can help manage or prevent type 2 diabetes. 

Ingredients:

• 500g lean beef mince
• 6 eggplants 
• 1 tablespoon olive oil
• 1 fresh tomato (sliced to place on top of eggplants) 
• 1 brown onion, finely chopped
• 2 garlic cloves, minced  
• 1 chilli, chopped (optional) 
• 1 tin diced tomatoes 
• 1 tablespoon tomato paste 
• 1 cup of water 
• Handful of parsley, chopped  
• Salt and pepper to taste                                                                                                                                 

Method: 

1. Preheat oven to 160°C degrees. 
2. Wash and slice eggplants across without cutting them all the way through. 
3. In an oven dish put a little bit of water, cover eggplants with foil and cook in oven for 30 min or until eggplants are quite tender. (Not too soft, as you will be baking them again). 
4. In the meantime, heat oil in a large saucepan over medium-high heat. 
5. Add onion, garlic and chilli and sauté until soft. 
6. Add mince and cook, stirring to break up any lumps, for 5 minutes or until mince changes colour.
7. Add tin tomatoes, tomato paste and water.
8. Bring to the boil, reduce heat to low comer with a lid and cook stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper and stir through the parsley. 
9. Once eggplants are cooked, wait till they cool down a little and spoon mince mixture in the eggplant. 
10. Top with a slice and fresh tomato, cover with foil and bake again for 40-50 min. Serve immediately. Enjoy!

Serves 6