Cheese Baked Eggplant
Preparation time: 20 minutes · Cooking time: 60 minutes · Serves: 4
Ingredients
- 500 g Minced Ostrich/Beef
- 4 x Eggplants, big
- 8 tbsp Olive oil
- 3 tsp of Tomato paste and mix with 10ml fresh cream
- 1 tsp of Himalayan salt and freshly ground black pepper
- 1 x large yellow/red pepper, seeded and chopped
- 1 x Medium onion finely chopped
- 4 x Fresh Garlic cloves, finely chopped
- 1 tsp Ground cinnamon
- 1 tsp coriander seeds, crushed
- ½ tsp freshly ground nutmeg
- 1 tsp Paprika
- 1 TBS dried chilli flakes
- 4 scoops Onutricia collagen
- 50g Parmesan cheese, coarsely grated and 50 g Mozzarella cheese
Method
- Preheat the oven to 200°C. Cut each eggplant in half lengthways. Place them on a baking tray. Use the 6 TBS olive oil and drizzle each half with the oil, season with salt. Cover the tray with foil and bake for about 30 minutes or until the flesh is soft and tender, prevent it from cooking too long before browning.
- Tomato cream mixture In a large pan, place the other 2 tablespoons of oil. Add the onion, garlic, red pepper and spices. Stir your spices, fry for 10 minutes. Add the minced ostrich/beef and fry for 5 min or until all the meat is lightly browned. Stir in the tomato paste cream mixture sauce and leave to simmer for 5 minutes.
- Remove the Eggplants from the oven and increase the temperature to 220°C. Using a dessert spoon, carefully scoop most of the flesh out of the baked Eggplant halves, leaving the skins with a layer of flesh about 1cm thick. Spoon the eggplant flesh together with the mince mixture. Add the 4 scoops of collagen. Himalayan salt and black pepper. Sprinkle with the grated cheese. Bake for 10 minutes until golden brown. Remove from the oven and let it cool a bit. Eat and enjoy Tip: Make the eggplant the night before and then in the morning you can add your filling
