EGGPLANT POCKET BAKE

Eggplant Pocket Bake

Name: Eggplant Pocket Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 2 Eggplants; 500 g Minced beef; ½ Onion, diced; 2 cloves Garlic, minced; ½ tbsp Paprika; 1 tbsp Parsley; 1 jar Pasta sauce; To taste Olive oil; To taste Mozzarella cheese, shredded; To taste Salt; To taste Pepper

Prepping
15m

Cooking
45m

Makes
2

Why you’ll love it 😋

Even the “I don’t like eggplant” people are suspiciously quiet about this one... When the weather starts to cool, turn to these cosy, warm pockets of goodness.

Ingredients 🛒

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Eggplants2
Minced beef500 g
Onion, diced½
Garlic, minced2 cloves
Paprika½ tbsp
Parsley1 tbsp
Pasta sauce1 jar
Olive oilTo taste
Mozzarella cheese, shreddedTo taste
SaltTo taste
PepperTo taste

Method ⏲️

Eggplant slices stuffed and baked into cheesy, saucy pockets.

Step 1: Prep & Preheat

Preheat oven to 180°C and line a tray with baking paper. Slice 2 eggplants lengthwise into 1–2 cm thick slices. Lay them out on your lined tray. Season with salt and drizzle with olive oil. Roast for 20 minutes.

Step 2: Make Your Mixture

While cooking, in a bowl combine 500 g minced beef with diced onion, 2 cloves minced garlic, ½ tbsp paprika, 1 tbsp parsley. Mix well. Roll the mixture into 8 patties or balls.

Step 3: Assemble Altogether

Remove eggplant from the oven and let cool. Take one slice and lay it across your palm, then place another slice across to form an ‘X’ shape. Add a beef patty to the center, then fold each side over to create a pocket. Repeat with all balls.

Step 4: Cook It Up

In an oven-safe dish, empty your jar of pasta sauce and spread evenly across the bottom. Place the eggplant pockets on top and bake for 25 minutes. Remove and sprinkle mozzarella cheese until your hearts content. Place back into the oven for 5 minutes and bake until melted and golden. Once the timer goes off, serve and enjoy!