These stuffed eggplants are a great way to use up any leftover spag bowl in a totally new way. This recipe was kindly shared with us by the amazing team at Mingle Seasoning.
- 1 Tbsp coconut oil
- 2 eggplants
- ½ brown onion, diced
- 250g mince
- 1/2 head of broccoli, diced
- 250g mushrooms, diced
- 1 cup tomato puree
- 1 sachet Mingle’s Spag Bol Spice
- Tahini or cheese to serve
- Fresh basil to serve
Vego option: Swap the mince for diced mushrooms, walnuts and cooked lentils
Preheat the oven to 180c and line a baking tray. Place the eggplants on the tray, insides facing upwards and bake for 40 minutes. Meanwhile, in a large fry pan, fry up the garlic and onion with coconut oil until caramelized.
Add in the beef mince, broccoli, and mushrooms with Mingle’s Spag Bol spice and continue to cook until meat is browned. Then, add in the pureed tomato and allow to simmer for 10-15 minutes (depending how much time you have).
Scoop the flesh out of the eggplants and put in the meat filling. Drizzle with tahini* or cheese and return to the oven for 10 minutes so the cheese can melt. Serve with fresh basil.
*to make the tahini runny, mix the tahini with equal parts tahini to water.