We give an Italian favourite a low-GI makeover
2 small eggplant, stalks attached, halved lengthways
Olive oil cooking spray
2 tsp extra virgin olive oil
1 small brown onion, finely chopped
2 cloves garlic, finely chopped
150g veal mince
1 tsp dried Italian herbs
250ml (1 cup) Val Verde Passata
40g finely chopped mozzarella
2 Tbsp dried wholegrain breadcrumbs or gluten-free breadcrumbs
50g (2 cups) mixed salad leaves, to serve
Preheat oven to 200°C (fan-forced). Line an oven tray with baking paper. Arrange eggplant, cut-side up, on prepared tray. Spray with cooking spray. Bake for 10-15 minutes or until eggplant is tender. Set aside for 10 minutes to cool slightly.
2. Using a teaspoon, scoop the flesh from each eggplant half, leaving a 0.5cm border and ensuring the skin remains intact. Finely chop the flesh and set aside.
3. Heat oil in a medium saucepan over a medium heat. Add onion and garlic. Cook, stirring often, for 6-7 minutes or until onion softens. Increase heat to high and add mince. Cook, stirring, for 2 minutes or until mince changes colour.
4. Add eggplant flesh, herbs and passata. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 10 minutes.
5. Divide mince mixture between eggplant halves. Sprinkle over mozzarella and breadcrumbs. Bake for 20 minutes or until cheese melts and tops are golden brown. Divide between serving plates and serve with salad leaves.
Nutrition Info Per Serve 1661kJ, protein 30g, fat 14.9g (sat. fat 4.5g), carbs 30g, fibre 13g, sodium 508mg. • Carb exchanges 2. • GI estimate low. • Gluten-free option.