We had a fundraising long lunch at our house the other day and stupidly I forgot to use a pomegranate I bought in one of the salads like I had planned. So, determined to use that pomegranate, I went hunting recipes and found this spiced mince with baked eggplant recipe on Taste. I modified it a little to make it more VSG friendly (and match what I had in the cupboard) and it was absolutely delicious! It also only took 20 minutes to make so that’s a massive win in my books. Give it a go and see for yourself.
Moroccan lamb pilaf with baked eggplant
Serves: 8 bariatric serves or 4 regular serves    Time: 20 minutes
Ingredients
-
2 small eggplants, cut into 2cm-thick rounds
-
Olive oil spray
-
250g sachet of microwaveable brown rice
-
1 tablespoon extra virgin olive oil (I used garlic-infused for extra flavour)
-
1 small brown onion, finely chopped
-
500g lamb mince
-
1-2 teaspoons Moroccan seasoning
- 1 red capsicum, chopped
-
1/4 cup plain Greek-style yoghurt
-
1 tablespoon lemon juice
-
1 pomegranate, halved, seeds removed
-
2 tablespoons chopped fresh flat-leaf parsley leaves
-
2 tablespoons chopped fresh mint leaves
Method
-
Preheat oven to 200C with the grill function on. Line a large baking tray with baking paper.
-
Spray both sides of eggplant with oil. Place on prepared tray. Season with salt and pepper. Grill for 10 minutes each side or until golden and tender.
-
Meanwhile, heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring for 5 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through. Add spice mix and capsicum and rice. Toss to combine and cook for 2-3 minutes or until fragrant.
-
Serve lamb mixture with eggplant and topped with lemon juice, yoghurt, mint and pomegranate seeds.