Stuffed Eggplant & Capsicum

Stuffed Eggplant & Capsicum

Stuffed Eggplant & Capsicum

Stuffed Eggplant & Capsicum

Ingredients

  • 6 - 7 whole red capsicums
  • 2 large eggplants
  • 2 tablespoons olive oil
  • 1 brown onion
  • 3 garlic cloves
  • 1 large carrot
  • 300g beef mince
  • 1 cup basmati rice
  • 2 tablespoons tomato paste
  • 400g can diced tomatoes
  • 2 cups beef stock
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon baharat
  • 1 1/2 teaspoons salt
  • 100g fetta

Instructions

  1. Preheat oven to 200°C.
  2. Cut the eggplants in half lengthways. Using a sharp knife, cut out flesh leaving about a 1 cm border.
  3. Dice the eggplant flesh into 1cm cubes.
  4. Cut tops off capsicum and remove seed.
  5. Wash rice.
    To make stuffing:
  1. Heat oil in a large saucepan & add onion, garlic, eggplant and carrot. Cook for about 5 minutes until onion and eggplant has softened.
  2. Add mince. Cook until browned.
  3. Add tomatoes, stock, salt, pepper, baharat, paste and rice. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes.
  4. Place eggplant and capsicum on an oven tray that's lined with baking paper.
  5. Spoon stuffing into eggplant and prepared whole capsicums. Top with the crumbed feta.
  6. Bake for 30 minutes or until heated through.
http://thelebaneseplate.com/stuffed-eggplant-capsicum/

Enjoy!

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