Stuffed Eggplant



Eggplant contain anthocyanins which are vasodilators, increasing circulation to the brain to improve memory and cognitive function as well as boosting mood and feelings of contentment.


1 large eggplant
250g beef mince
2 cloves garlic, minced
1 small brown onion, finely diced
1 cup diced tomato
2 tbsp coconut oil
2 tsp ground cumin
1 tsp ground turmeric
¼ cup pine nuts, toasted
¼ cup fresh mint, roughly chopped (plus more for serving)
¼ cup fresh basil, roughly chopped (plus more for serving)
¼ cup natural or Greek yoghurt (plus more for serving)


  1. Preheat oven to 180°c and line a baking tray with baking paper.
  2. Pierce eggplant with fork several times. Cut in half and brush with 1 tbsp coconut oil on both sides. Place on baking tray soft side down and bake for 40 minutes, or until tender when pierced with fork. Allow to cool slightly then scoop out flesh and set aside.
  3. Heat remaining oil in frying pan over medium heat. Sauté onion and garlic for two minutes before adding mince and browning. Add tomato, eggplant flesh and spices and fry for a further few minutes. Remove from heat and stir through fresh herbs and yoghurt.
  4. Spoon mince into eggplant shells and bake for 10-15 minutes until browned on top.
  5. Transfer to plate, add a spoonful of yoghurt plus extra fresh herbs.