Baked Eggplant

Serves: 4
Preparation Time: 10
Cooking Time: 60


  • 1 tbs Olive oil
  • Olive oil spray (if you don’t have just rub with extra olive oil)
  • 3 medium eggplants (800 gm)
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 250 gm beef mince
  • 2 tbs tomato paste
  • 1 cup (250 ml) Campbell’s Real Stock – Beef
  • 1 cup tasty cheese, grated


  1. Pre-heat oven to 180 c.
  2. Slice each eggplant in half, lengthways. Score flesh into small triangle pattern. Spray with olive oil, season with salt and pepper. Wrap each eggplant in foil and place on an oven tray. Roast for 35-40  mins or until softened.
  3. Heat oil in a large non-stick frypan, add onion and garlic cook for 1 minute. Add mince and cook for 5 minutes or until browned. Add tomato paste and Campbell’s Real Stock and cook for 5 minutes.
  4. Meanwhile remove eggplant from the oven, and when cool enough to handle, remove the flesh, being careful to keep the eggplant in shape. Add the eggplant mixture to the mince and stir in. Cook for a further 5 minutes or until the mixture is combined. Season well with salt and pepper.
  5. Line a baking sheet with baking paper, place the eggplant shells on the tray and fill with eggplant and mince mixture.
  6. Top with grated tasty cheese. Bake for 15 mins or until cheese is melted and golden.
  7. Serve with salad.


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