Stuffed Eggplant with Tomato Roasted Potatoes

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potatoes and first measure of eggplant spice mix on first prepared tray with a drizzle of oil. Season with salt and pepper and roast (on bottom rack of oven) for 18 minutes. Add diced tomatoes to tray and roast for a further 8-10 minutes, until potatoes are tender.
3. Place eggplants, cut-side-up, on second prepared tray. Drizzle with olive oil and season with salt. Bake (on rack above potatoes) for about 15 minutes, until starting to soften. Use a spoon to gently scoop out eggplant flesh, being careful not to break skin. Roughly chop flesh and set aside.
4. While potatoes and eggplant are cooking, finely dice onion and grate carrot. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion for 2-3 minutes, until starting to soften. Add remaining eggplant spice mix and tomato paste and cook for a further 1 minute, until fragrant.
5. Add lamb mince, stock and salt and cook for 6-7 minutes, until browned and cooked through. Remove pan from heat and stir through chopped eggplant, breadcrumbs, balsamic vinegar, Worcestershire sauce and sweet chilli sauce. Season to taste with pepper then spoon mixture into eggplant skins.
6. Sprinkle with grated cheese and cook (on top rack of oven) for 6-7 minutes, until cheese is melted and bubbling. In a large bowl, combine sour cream, mustard and mayonnaise until smooth. Roughly chop lettuce and add to bowl with dressing. Toss to combine and season to taste with salt and pepper.
7. Cut stuffed eggplants into 2-3 pieces and serve on plates with tomato roasted potatoes and salad on the side.