Turkey Filled Eggplants
combine. heat. eat
The Your Prep how-to guide for 5 star cooking, made easy.
Preheat oven to 160 degrees fan-forced. Line a baking tray with baking paper. Use a small sharp knife and a spoon to scoop out eggplant flesh, leave a 1cm border. Finely chop the flesh. Please shells on prepared tray, spray with foil and cook for 10 minutes or until it starts to soften.
Heat 1 tbs of oil in a frying pan over medium heat. Add onion. Cook, stirring for 2 minutes. Stir in eggplant flesh for 3 minutes or until soft. Stir in garlic and 1 tsp of oregano for 1 minute.
Increase heat to high and add mince and cook, stirring with a wooden spoon to break up lumps, for 3 minutes. Stir in passata and simmer for 5 minutes on low heat. Divide mixture among eggplant shells. Cover with foil and bake for 15 minutes.
Combine breadcrumbs, feta and remaining oregano in a bowl. Sprinkle and press mixture over the top of eggplant filling. Bake, uncovered, for 15 minutes or until topping is crisp. Serve with salad.