Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

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

IMG_1914.jpg

MAKES 4 SERVES

INGREDIENTS

  • 1 tsp cinnamon powder
  • 1 tsp cumin powder
  • 1 tsp cardamom powder
  • 500g lean lamb mince
  • 1 onion
  • 1 big handful fresh mint leaves
  • 2 eggplants
  • 2 tbsp pine nuts
  • 4 tbsp yoghurt 
  • 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 flesh with extra virgin olive oil and bake in the oven for 45min faced up until the flesh is soft & golden and the skin is crispy 
  4. Whilst the eggplant is roasting roughly chop the onion, garlic a big handful of fresh mint 
  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 and continue stirring until the lamb is cooked. You might need to add a little extra oil to the pan if the meat is sticking
  7. Add the mint and stir through 
  8. Spoon the meat onto the cooked eggplant halves
  9. Finish with a sprinkle of pine nuts & a dollop of yoghurt 
IMG_1860.jpg
IMG_1861.jpg
IMG_1909.jpg
IMG_1911.jpg
IMG_1910.jpg
IMG_1912.jpg
FullSizeRender.jpg

ENJOY!