Cut the eggplants in half lengthways and carve out a hollow centre with the help of a spoon. Chop the flesh and keep it aside. Heat 1 tbsp of oil and cook the aubergines for 5 minutes on each side until soft.
Ingredients List
Eggplants
600g
Extra Virgin Olive Oil
64mL
Onion
50g
Garlic Clove
2
Chillies
1tsp
Black Pepper
0.5tsp
Cherry Tomatoes
180g
7% Fat Turkey Mince
400g
Frozen Spinach
180g
Salt
to taste
Fresh Parsley
10g
Fresh Basil
10g
Pistachios
80g
STEP 2
To make the eggplant stuffing, heat 1 tbsp of oil in a large pan and sizzle chopped onion, crushed garlic, chilli flakes, and black pepper. Then, add the eggplant flesh, halved cherry tomatoes, lean turkey mince, frozen spinach, and salt. Cook for 15 minutes.
Ingredients List
Eggplants
600g
Extra Virgin Olive Oil
64mL
Onion
50g
Garlic Clove
2
Chillies
1tsp
Black Pepper
0.5tsp
Cherry Tomatoes
180g
7% Fat Turkey Mince
400g
Frozen Spinach
180g
Salt
to taste
Fresh Parsley
10g
Fresh Basil
10g
Pistachios
80g
STEP 3
Place the eggplant skins cut-side op in a baking tin brushed with oil. Stuff them with the prepared mixture, sprinkle with parsley and basil and drizzle with the remaining oil.
Ingredients List
Eggplants
600g
Extra Virgin Olive Oil
64mL
Onion
50g
Garlic Clove
2
Chillies
1tsp
Black Pepper
0.5tsp
Cherry Tomatoes
180g
7% Fat Turkey Mince
400g
Frozen Spinach
180g
Salt
to taste
Fresh Parsley
10g
Fresh Basil
10g
Pistachios
80g
STEP 4
Bake the eggplants in the oven for 35 minutes at 190°C (375°F). Once ready, garnish them with chopped roasted pistachios and extra parsley. Enjoy!