Low fat eggplant and pepper filled with lean beef mincemeat and rice.
- Boil long grain rice.
- Wash and cut in half aubergines and peppers. (Remove some of the inside part of the eggplant)*
- Moisten the halves of these veg with olive oil and bake for 10min or until tender.
- Fill each half with mincemeat and also some rice if you like (see above) and bake for 5 more minutes .
- Serve with rice, or re-fried beans or Old El Paso salsa.*(MINCEMEAT: Stir fry with olive oil , onion, garlic, paprika spice , parsley, tomato can, 1 tbsp lemon juice and the eggplant’s inside parts)