Moroccan Mince

I haven't posted a meal idea in a while so here is one that is in pretty constant rotation in our house...

Moroccan Mince with Roasted Eggplant

Serves 4
Approximate Nutritional Breakdown Per Serving
Protein 44grams
Carbohydrates 19grams
Fats 6grams
Fibre 7grams

Ingredients...
Mince and Eggplants
500grams of beef mince {I buy extra lean from Woolies or 5 star from Coles}
4 medium eggplants
3 tbsp. olive oil
zest of one lemon
1 medium brown onion
2 tsp finely chopped garlic
1 tsp ground coriander
1 tsp ground cumin
1 tsp allspice
1/2 cup of fresh coriander to garnish

Yogurt dressing
Juice of half a lemon
1/2 cup natural yogurt
1 tsp of finely chopped garlic
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tsp sea salt

Directions...
1. Pre-heat oven to 180* if fan-forced, 200* if not
2. Chop eggplants in half lengthways. Scoop out the flesh leaving about 4cms of flesh around the edge and base of the eggplant. Roughly dice scooped flesh
3. Sprinkle eggplants with salt and brush with two tablespoons of olive oil. Roast in the oven for 30 minutes or until eggplant is soft
4. Heat remaining oil over a medium-high heat in a large frying pan. Add the onion and eggplant flesh and cook for three minutes, add garlic and spices and cook for a further two minutes. Add the beef mince breaking up with a spatula. Cook for about five minutes or until the meat is cooked through. Stir in the lemon zest and set aside
5. To make the yogurt sauce, combine the yogurt, lemon juice, garlic and spices in a small bowl
6. Once the eggplant is cooked, remove from the oven and on four plates fill up each eggplant with the warm mince mixture, top with a tablespoon of yogurt sauce and garnish with the fresh coriander

As you can see from the photo, I add a side of veggies to the eggplants. Simon makes this for the two of us so we have a serving each for packed lunches the next day. It tastes just as good re-heated!

Enjoy!