Greek style stuffed eggplants with goat's feta
5 small eggplants
4 tbsp organic butter
1 large onion chopped
2 cloves garlic crushed
1 tsp dry Italian herbs
1 tsp ground paprika
1 tsp fine ground sea salt
500g organic grass-fed beef mince
2 x 400g cans organic Italian diced tomatoes
1 tsp raw honey
150g crumbled goat’s feta (or feta of your choice)
3 tbsp roughly chopped fresh basil
5 tbsp parmesan cheese
Extra sea salt for sprinkling over eggplant
Slice eggplants in half length-ways and scoop out flesh. Set flesh aside. Sprinkle shells and flesh with a little sea salt and let stand for 10 minutes before thoroughly rinsing the salt from the shells and flesh.
Put the shells on a large baking tray and place in an oven at 180°C for 20 minutes. Dice eggplant flesh into small chunks then place into a large frypan with butter, onion, garlic, Italian herbs, paprika, and sea salt. Sauté till onion and eggplant flesh have softened.
Add the beef mince, diced tomatoes and raw honey. Remove from heat and mix through the feta and basil.
Remove semi-cooked eggplant shells from oven and place beef and feta filling into shells. Sprinkle parmesan cheese over stuffed eggplant. Return to oven and bake at 180°C for 20 to 30 minutes.
NOTE: This recipe can be made dairy free by leaving out the feta and parmesan.
Recipes by Giselle Eve from Living Valley Springs, 15 Sheppersons Lane, Kin Kin. 1800 644 733.