Middle eastern stuffed eggplant with tomato paste
Made with Mutti Tomato Paste
Double concentrated for a rich, vibrant tomato flavour, our tomato paste is the perfect addition to many dishes to add an intense tomato flavour.
1h (COOK TIME: 1h)
Easy
Ingredients
-
5
small-sized eggplants
-
1/2
cup
sunflower oil
Mince Stuffing
-
1
tbsp. sunflower oil
-
1
medium-sized onion
(diced)
-
250
g
beef mince
-
3/4
tsp. salt
-
1/4
tsp. ground black pepper
-
1/2
tsp. Lebanese 7 spice
-
1/4
tsp. ground cinnamon
-
1/2
tbsp. pine nuts
(plus more to garnish)
Sauce Ingredients
-
400
g
Mutti Sugo Semplice Chilli Pasta Sauce
-
1/2
tbsp. Mutti Double Concentrated Tomato Paste
-
1
cup
water
-
2
tsp. salt
-
1/2
tsp. pepper
-
1/4
tsp. Lebanese 7 spice
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Middle eastern stuffed eggplant with tomato paste: Method
- For the eggplants add half a cup of cooking oil to a large wide pot, fry the pine nuts until lightly golden, transfer to a plate and set aside. Then wash and pat dry each eggplant. Using a sharp knife, make an incision on one side about 3/4 of the way through, making sure not to cut all the way. Using the same pot, fry the eggplants for 10-15 mins, turning halfway through until they start to change colour and are about half done. Transfer to a plate lined with a kitchen towel and set aside.
- The mince stuffing - In a pot over medium-high heat, sauté the onions in cooking oil until soft and translucent. Add the beef mince, once the colour changes to brown, add the spices and pine nuts. Transfer to a bowl and set aside for assembly.
- The sauce - In a large bowl, add Mutti Sugo Semplice Chilli Pasta Sauce, Mutti Double Concentrated Tomato Paste, water, salt, pepper, and Lebanese 7 spice. Whisk until everything is combined.
- Pre-heat the oven to 200c. Place the eggplants in a deep baking tray. Using a small spoon, scoop some of the eggplant flesh out. Add a heaped amount of the mince meat mixture. Repeat with remaining eggplant, add the sauce and bake for 30 minutes or until fully cooked.
- Garnish with the remaining pine nuts and serve with a generous ladle of sauce on vermicelli rice or enjoy it on its own.