Argentinian Smoky Eggplant Baskets with Ground Beef and Red Capsicum Strips

Why you will like this recipe

A recipe with wonderful presentation, picking up the flavours of the smoky eggplant and the beautifully blended, natural spices from the spice pouch.

When you order you will receive a printed hard copy of the recipe together with the zip lock natural Spice Seasoning Pouch containing, Parsley, Thyme, Oregano, Cumin, Coriander, Sumac, Garlic Paprika, Black Pepper and mild Chili Flakes

The 70g Herb and Spice pouch will give approx. 6 meal servings, each with 4 people - depending on serving size.

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

2 x Medium eggplants - allow 1/2 eggplant per person

1 x Medium capsicum - seeds removed and halved

500 - 600g Best beeef mince

1 x Medium brown onion - finely diced

2 x Celery sticks, washed and finely diced

2 x Tablespoons tomato paste

1 x Cup best home made style chicken stock - avoid the cardboard, over salted supermarket stocks

1 x Tin Italian diced tomatoes

Option: 1 x Cup Mozzarella cheese and salt to taste or diet

4 x Teaspoons of the blended spices from the spice pouch

Method

Cut eggplants length wise leaving the stem for presentation then score the inside of the eggplant to about 1/2cm from the edge then cut criss-cross to allow easy removal of the eggplant filling once baked.

Next to create the smoky flavour and aroma, lightly coat the eggplant and capsicum with olive oil and place in the oven at 180c for 45 minutes to soften and lightly crisp the outside skin of both the eggplant and capsicum.

Then, when the inside of the eggplant is soft, remove the inside with a spoon and slice the capsicum into 3cm strips and set both aside.

In a medium hot pan with a little olive oil fry down the onions, celery until soft and caramelised (take care not to burn the garlic) then add the tomato paste and stir. Next add the chicken stock to deglaze the pan and spices from the spice pouch then add the mince and the filling from the eggplant and the capsicum strips and stir to bring everything together and cook until mince is fully cooked and combined with the eggplant and capsicum strips.

Now fill the eggplant baskets with the mince combination and cover the mozzarella cheese (if using) and place in a medium oven at 180c for 15 minutes to bring everything to an even temperature and serve,