Ingredients :
- 1 Purple Eggplant, small to medium
- 120 g lean minced lamb
- 1/3 medium onion, finely chopped
- 1 large clove garlic, finely chopped
- 70 g cherry tomatoes cut into 1/4s
- 2/3 Tbsp tomato paste
- 1/4 Cup water
- 1/6 cup Italian parsley, finely chopped
- 2/3 Tbsp extra virgin olive oil
- 1/6 Tsp chilli flakes
- 1/6 Tsp salt
- Sumac
- Dollop natural plain yoghurt
Method :
- Preheat oven to 180c
- Cut eggplant in half lengthways leaving the stalk intact, cut crosses into the flesh without cutting skin, place on a tray. Scoop out flesh and place in bowl.
- Once the mixture is cooked, spoon into the eggplant shells, drizzle some olive oil and s sprinkle of sumac on top.
- Bake in oven for 40 mins
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