Stuffed Eggplants and Chocolate Mousse - Cooking, Coaching & Conversations with Dr Lucy Burns

This week on Cooking, Coaching & Conversations with Dr Lucy Burns, Dr Lucy cooked a delicious low carb stuffed eggplant. Give this one a go this week!

Ingredients

• chopped onions, we used frozen
• 500g beef mince
• 1 large eggplant
• red capsicum, chopped
• Mingle Seasoning sachet -  'Spag Bol'
• tomato passata

Instructions

1. Preheat the oven to 180C and prepare a baking dish.
2. Heat a pot on the stove and add in the onions, the Spag Bol sachet and the beef mince and start to brown it and break up.
3. Cut the eggplant in half and then score the flesh side with a crosshatch and then scoop out the flesh, leaving some around the skin so it holds its shape.
4. Add the eggplant flesh and chopped capsicum to the pot with the mince, stir and continue cooking.
5. Once the meat mixture is cooked, place the eggplant shells in your baking dish and fill them with the mince mixture.
6. Top with a drizzle of passata and a sprinkle of grated cheese.
7. Bake in the oven for 20 minutes or so, until golden brown.

Chocolate mousse

• 500g avocado
• tin of coconut cream
• 50g cacao powder
• 100g sweetener
• splash of vanilla
• sprinkle of cinnamon

1. Blitz all ingredients together in the blender until smooth & creamy.