Baked Moussaka Eggplants

Looking for a dinner idea that's both healthy AND filling? These Baked Moussaka Eggplants are the perfect way to go!

Ingredients

• Eggplants I 2 (Large) or 4 (Small) I Halved

• Mince Meat I Beef or Lamb I 350g

• Ground Cumin I 1 Teaspoon

• Garlic I 2 Cloves I Diced

• Red Wine I 125mL

• Tomato Passata I 125mL

• Balsamic Vinegar I 2 teaspoons

• Tasty Cheese | 50g

• Feta Cheese | 50g

• Sourdough Bread I 40g

• Olive oil

• Salt

• Pepper

Method

STEP 1 | Pre heat oven 200 degrees Celsius. Cut egg plants in half and scoop out the inside using a knife and spoon. Leave a boarder of approx. 1cm. Drizzle with olive oil and place on a baking tray. Cook for 15 minutes or until softened.

STEP 2 | Cook the mince with garlic and cumin. Stir in wine and simmer until it evaporates. Stir in passata and balsamic vinegar. Season with salt and pepper to taste.

STEP 3 | Add the feta, tasty cheese and sourdough bread to a food processor. Blend until large breadcrumbs are formed.

STEP 4 | Once eggplant has softened, evenly divide and add the mince. Top with bread and cheese mix. Bake in oven for a further 15minutes.

SERVES 4