Veal & Tomato Stuffed Aubergine Recipe
400g veal mince
2 small aubergine, halved lengthways
2 1/2 tbsp olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 small red pepper, finely chopped
2 tbsp currants
2 tbsp chopped fresh flat-leaf parsley leaves
690g tomato passata
1/4 cup fresh breadcrumbs
2 tbsp finely grated parmesan
Preheat oven to 180°C/160°C fan-forced. Using a teaspoon, remove the flesh from the aubergine halves, leaving a 1cm-thick border. Finely chop aubergine flesh and reserve. Place aubergine halves in a medium roasting pan. Brush with 1 tablespoon oil. Bake for 15 minutes or until just tender.
Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add veal mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add red pepper and reserved aubergine. Cook, stirring, for 4 to 5 minutes or until vegetables start to soften. Remove from heat. Season with salt and pepper. Stir in currants and parsley.
Remove eggplant from pan. Spoon mince mixture into aubergine. Pour passata into roasting pan. Arrange aubergine on top.
Combine breadcrumbs and parmesan in a bowl. Sprinkle over mince mixture. Drizzle with remaining oil. Bake for 25 to 30 minutes or until tops are golden and aubergine is tender. Serve.
Recipe originally found at: https://www.taste.com.au/recipes/veal-tomato-stuffed-eggplant/