Full ingredients list:
2 medium (500g each) eggplants
1/2 cup red lentils
250g minced lean lamb or beef
1 small onion, finely chopped
2 cloves garlic, finely chopped
400g can chopped tomatoes
2 tablespoons curry paste
2 tablespoons tomato paste
2 tablespoons chopped, fresh coriander
4 tablespoons sultanas
olive oil cooking spray
Nutritional information (per serve)
Instructions and steps:
Step 1 Cut each eggplant in half lengthways and scoop out flesh, leaving a 5mm thick shell. Take a small slice off the base of each half to ensure it will balance in the dish. Finely chop the flesh.
Step 2 Preheat oven to 180Â°C. Cook lentils in plenty of boiling water for 10-12 minutes, drain and set to one side.
Step 3 Heat a non-stick pan over medium heat. Add mince and cook until browned. Drain any oil. Add onion and garlic. Cook for 3-4 minutes. Add tomato, pastes, lentils and chopped eggplant. Heat for 3-4 minutes. Stir in coriander and sultanas.
Step 4 Place eggplant shells into an ovenproof dish. Spoon mince into shells and fill generously. Pour a little hot water around the base of the eggplant. Cook in oven for 30 minutes or until cooked through and shells are softened. Serve sprinkled with fresh coriander.
Lean pork mince can be used instead of beef or lamb.
Once cooked, keep in the fridge and reheat in the microwave. They will keep well for two days.
About this recipe
First published: March 2009