Moroccan Stuffed Eggplant Dinner Lunch Print this recipe Details Serves: 1Number of ingredients: 11To prep: 5 minutesTo cook: 25 minutesDifficulty: Easy Nutrition per servingKilojoules: 2101Calories: 502Protein: 46.7gFat: 19.5gSaturated Fat: 4.6gCarbohydrates : 26gCarbohydrates per 100g: 2.99gFibre: 19.11gSodium: 363mgPotassium: 1972mg Ingredients 1 large eggplant 150g lean beef mince 1 teaspoon olive oil 1 heaped teaspoon Mingle Moroccan BBQ Rub 1/2 onion, finely diced 1 tbsp tomato paste, no added salt Tahini Drizzle 1 tablespoon tahini 1 tablespoon Greek yoghurt, reduced fat Squeeze of lemon juice Splash of water (to loosen) Pinch of salt Method Slice eggplant in half lengthways. Score flesh in a criss-cross, drizzle with olive oil, season with salt and pepper. Airfry cut-side up at 180 degrees C for 15-18 minutes until soft. Scoop out some of the flesh, leaving a thick border. Roughly chop the scooped flesh. Heat olive oil in a pan over medium heat. Add beef mince and cook until browned. Add onion and chopped eggplant flesh, cook 2-3 minutes. Stir through Moroccan BBQ Rub and tomato paste. Cook a further 3-4 minutes until rich and fragrant. Spoon mixture back into eggplant halves. Return to airfryer at 180 degrees C for 5-8 minutes until slightly caramelised. Mix tahini drizzle ingredients until smooth. Drizzle over stuffed eggplant before serving.
