Sides
Stuffed Eggplants
Recipe by Ninja Kitchen
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- 4 large eggplants, cut in halved lengthwise
- 5cl olive oil
- 400g lamb shoulder
- 100g ground beef
- 1 small onion
- 1 small zucchini
- 70g blond raisins
- 60g pine nuts (optional)
- 20 mint leaves, chopped
- A handful chopped parsley
- A handful chopped Cilantro
- 2.5 tsp salt
- 1.5 tsp pepper
- 15 - 20g Moroccan spice blend
- 50g quick-cooking wheat
- 100ml tomato puree
Utensils
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Step 1
Score the eggplant halves with a knife and place them on the oven tray. Drizzle with olive oil.
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Step 2
Turn on your oven and select GRILL, set the temperature to HI and the cooking time to 20 minutes. Press START / PAUSE to begin preheating.
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Step 3
Once the unit is preheated, place the tray on the rack.
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Step 4
Meanwhile, chop the meat in a blender, along with the zucchini, onion, raisins, nuts, spices, seasoning and chopped herbs.
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Step 5
Once the eggplants are grilled, add half of their flesh to the stuffing with half the wheat.
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Step 6
Pour the tomato puree in the bottom of the eggplants, spread the rest of the wheat and add the meat stuffing on top.
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Step 7
Turn on your oven and select ROAST, set the temperature to 175°C and the cooking time to 21 minutes. Press START / PAUSE to begin preheating.
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Step 8
Once the appliance is preheated, place the tray on the rack.
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Step 9
At the end of the time, serve the eggplants with a green salad.
