1 medium eggplant, cut into 1cm cubes
500g Woolworths pork & beef mince
1/4 cup pitted Kalamata olives, chopped
1 cup breadcrumbs
25g parmesan, finely grated
1 free range egg, lightly beaten
2 tsp mixed herbs
500g tomato pasta sauce
100g Danish feta, crumbled
parsley, chopped
500g pasta
Heat oil in a large ovenproof frying pan over medium-high heat. Cook eggplant, stirring occasionally, for 5 minutes or until golden. Set aside to cool for 10 minutes. Preheat oven to
200°C. Add mince, olives, breadcrumbs,
parmesan, egg and dried herbs and cooked eggplant to bowl. Stir until well combined. Using
1/4 cup mixture at a time, shape mixture into balls. Place balls in ovenproof frying pan. Spray with oil. Bake for
10mins
or until golden. Add sauce to pan and top with feta. Bake for
15mins or until meatballs are cooked through and sauce is bubbling. Sprinkle with parsley. Serve with pasta.
No comments:
Post a Comment