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Moroccan Lamb Stuffed Eggplant

Moroccan Lamb Stuffed Eggplant

with Baby Spinach

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Our resident Moroccan, Larah, reliably informs us that when you want to impress your guests, lamb is the way to do it. It’s tender and rich and guaranteed to satisfy. Whether you’re entertaining at a dinner party or just eating in tonight, this spiced stuffed eggplant will leave you feeling pampered.

Allergens:Gluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

eggplant

1

brown onion

1 clove

garlic

1 packet

lamb mince

½ sachet

cumin paprika spice blend

½ sachet

tomato paste

½ bunch

parsley

½ packet

panko breadcrumbs

(ContainsGluten)

1 bag

baby spinach leaves

Not included in your delivery

1.5 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1930 kJ
Fat22.4 g
of which saturates6.2 g
Carbohydrate22.4 g
of which sugars11.3 g
Dietary Fibre0 g
Protein37.9 g
Cholesterol0 mg
Sodium190 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Aluminum Foil
Baking Tray
Baking Paper
Spoon
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, slice the eggplant in half lengthways. Finely chop the brown onion, and peel and crush the garlic. Pick and roughly chop the parsley leaves, and wash the baby spinach leaves.

2

Using a small spoon, scoop out the flesh of the eggplant halves leaving a 1 cm border around the edges. Roughly chop the flesh and set aside for later. Drizzle the inside of the eggplant halves with a third of the olive oil. Season generously with salt and pepper. Wrap each eggplant half tightly in aluminium foil and place on a lined oven tray. Cook the eggplant in the oven for 20-25 minutes, or until soft and slightly collapsing.

3

Meanwhile, heat a lightly greased medium frying pan over a medium-high heat. Cook the brown onion, garlic and lamb mince for 4-5 minutes, breaking up with a wooden spoon, until browned. Add in the reserved eggplant flesh and cumin & paprika spice mix. Continue cooking for 4-5 minutes, or until the eggplant is soft. Stir through the tomato paste and half the parsley. Simmer for 2-3 minutes. Remove the frying pan from the heat.

4

Once the eggplant is out of the oven, spoon the mince mixture into the centre of the eggplant.

5

In a small bowl, combine the panko breadcrumbs, remaining parsley and remaining olive oil. Season with salt and pepper. Sprinkle the crumb mixture over the mince and return to the oven. Cook for 5-10 minutes, or until the crumb is golden.

6

To serve, divide the eggplant and baby spinach leaves between plates. Enjoy!