I’m a big fan of Mexican food and love a good burrito, but I always feel a bit guilty after eating them. So I came up with this recipe for Mexican Stuffed Eggplants to ease my carb guilt. Really easy to make, these guys are full of protein and veggies to make them a complete meal in themselves, and much better for you than the real thing (and are gluten free!). Serve them with Greek yoghurt and fresh coriander leaves, or even some guacamole if you like.
MEXICAN STUFFED EGGPLANTS
3 large eggplants
1 brown onion, diced
2 tbsp coconut oil
3 cloves of garlic, crushed
750g mince beef
30g sachets taco seasoning
3 tomatoes, diced
1 red capsicum, deseeded and diced
1 can corn kernels
1/4 cup pine nuts, toasted
50g grated cheddar cheese
plain Greek yoghurt & coriander leaves, to serve
- Preheat oven to 180C fan forced.
- Cut the stem off the end of the eggplants and cut in half lengthways. Using a spoon, scoop the flesh from the eggplant, leaving about a 5-10mm border. Discard the flesh or use for other recipes. Arrange the eggplant cut side up in 2 deep baking trays so they fit snugly.
- In a large saute pan, cook the onion in the coconut oil over medium heat until translucent, about 5 minutes. Add the garlic and stir for another minute until fragrant.
- Add the mince to the pan with the taco seasoning and cook until the liquid appears and evaporates, about 5-10 minutes. Add the tomatoes, capsicum and corn and cook until warmed through, about 5 minutes. Season mince to taste.
- Divide the mince between the eggplant, sprinkle with pine nuts and cover with aluminum foil. Place in a moderate oven and cook for 60 minutes or until eggplant is tender.
- Remove eggplant from oven, sprinkle with cheese and place under the grill until cheese has melted. Remove from oven and sprinkle with coriander leaves. Serve warm with Greek yoghurt.