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Shop 35, 2-22 Knox St (Cosmopolitan Centre), Double Bay NSW 2028
Entry at rear via Short St immediately after the entrance into the Cosmopolitan Centre Carpark. Opposite #2 Short St.

+61434109922

Stephanie Malouf | Accredited Nutritionist

BAKED EGGPLANT TOPPED WITH SPICED LAMB, PINE NUTS & YOGHURT

Conscious Recipes

BAKED EGGPLANT TOPPED WITH SPICED LAMB, PINE NUTS & YOGHURT

Stephanie Malouf Nutrition

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SERVES: 4
COOKING TIME: 1 HR

INGREDIENTS

  • 1 tsp cinnamon powder
  • 1 tsp cumin powder
  • 1 tsp cardamom powder
  • 500-600g lean lamb mince
  • 1 onion
  • 2 garlic cloves
  • 1 big handful fresh mint leaves
  • 2 eggplants
  • 2 tbsp pine nuts
  • 4 tbsp yoghurt (optional)
  • Extra virgin olive oil
  • Salt & pepper 

METHOD

  1. Preheat the oven to 180 degrees Celsius
  2. Cut the eggplant in half lengthways then cut diamonds into the flesh 
  3. Brush the eggplant all over with extra virgin olive oil and bake in the oven for 35-40 minutes faced down or until the flesh is soft & golden and the skin is crispy 
  4. Whilst the eggplant is roasting, roughly chop the onion, garlic and a handful of fresh mint leaves
  5. Add 1 tbsp of extra virgin olive oil to a pan on medium heat and brown the onion and garlic
  6. Add the lamb mince, spices, pinch of salt and pepper. Continue stirring until the lamb is cooked. You might need to add a splash of water to the pan if the meat is sticking
  7. Add the mint and pine nuts and stir through for a minute or so before removing from the heat
  8. Spoon the meat onto the cooked eggplant halves
  9. Finish with a dollop of yoghurt (optional)
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ENJOY!