Syn Free Stuffed Eggplant
with Beef and Ricotta
prep 15 mins
cook 1 hour
total 1 hour, 15 mins
author shevy @ slimming eats
yield 2 servings
Ingredients
· 1 large
eggplant/aubergine, stem removed and halved
· 250g of extra
lean ground beef
· 1 small onion,
finely chopped
· 1 small
carrot, finely chopped
· 2 cloves of
garlic, crushed
· 2 tsp of
paprika
· 1 tsp of
oregano
· 1/2 tsp of
coriander
· pinch of
cayenne
· 2 tbs of
tomato paste (puree)
· 1/2 cup/120ml
of beef stock
· 90g of ricotta
- 1 HEa
· 50g of
mozzarella, grated - 1 HEa
· cooking oil
spray
· salt and black
pepper
· fresh chopped
parsley
Instructions
1.
Preheat oven to 200c/400f
2.
Season eggplant (aubergine) with some salt
and black pepper. Spray the flesh side with cooking oil spray.
3.
Place flesh side down on a baking sheet line
with parchment paper and bake in the oven for approx 30-35 mins until the
eggplant is softened.
4.
While the Eggplant is baking in the oven,
Spray a frying pan over a medium high heat with some cooking oil spray. Add the
onion and fry until softened.
5.
Add in the ground beef, carrot and garlic and
fry until the beef is browned.
6.
Add in the spices/seasoning, tomato paste and
stock and simmer for 10 mins.
7.
Once the eggplant is ready, scoop out some of
the flesh to create hollow boats. Chop up the remove flesh and stir this into
the beef mixture. Season as needed with some salt and black pepper.
8.
Spoon the mixture into the eggplant halves.
Top evenly with the ricotta and mozzarella.
9.
Add to an oven proof dish and cover with
foil, baked for 20 mins, then remove the foil, sprinkle with chopped parsley
and bake for uncovered for 10 more mins.
10.
Serve and enjoy!!
0 Response to "Syn Free Stuffed Eggplant with Beef and Ricotta"
Posting Komentar