Julie Goodwin quickly became the sweetheart of Australia’s diverse food scene when she rose to fame following her success on the very first season of Aussie Masterchef. Since becoming the Masterchef champion, Julie has not rested on her laurels but has been releasing cookbooks, building her blog from the ground up, and has appeared on television numerous times. She has truly become one of the biggest names in Aussie food this decade.
Her recipe for Stuffed Eggplant is scrumptious, just like all the recipes in her latest collection, Julie Goodwin’s Essential Cookbook. One of Julie’s great talents as a cook is that her recipes consistently find the balance between quality and comfort, and this one’s no different. An eternal classic, this veggie-accented dish is luxurious and aromatic, and fragrant with spices. A little bit of tasty cheese at the end is the final touch of indulgence that sets this recipe apart, so don’t skimp!
Prep time: 10 minutes
1⁄4 cup olive oil
500 g lamb mince
3 brown onions, diced
4 cloves garlic, chopped
1⁄2 teaspoon ground cumin seed
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1⁄2 teaspoon pepper
4 slices bread, processed to a coarse crumb
11⁄3 cups grated tasty cheese
1 Preheat the oven to 200°C.
2 Cut the eggplants in half lengthways and scoop the flesh out of each half, leaving a thin layer of flesh in the skins. Cut the removed flesh into 2 cm cubes and sprinkle with half the salt.
3 Heat the olive oil in a large frypan over medium-high heat and fry the mince until brown and cooked through. Rinse the eggplant cubes and squeeze dry then add to the mince, along with the onion, garlic, spices, remaining salt and pepper. Stir until the onion and garlic are fragrant and translucent. Stir through the crumbed bread.
4 Pile the mixture into the eggplant halves and top each half with 1⁄3 cup cheese. Place on a lined baking tray and bake for 20 minutes or until the cheese is golden and bubbling.