Related Searches: Eggplant Recipes Easy, Turkey Mince Recipes
... . Cut and scoop some of the softened flesh out of the eggplant, add this to the lamb mince and mix well. Stuff this mixture back into the eggplant halves. Place back in the oven for a further ten minutes before serving ...
... with feta and gremolata for a delicious, budget-friendly meal. Ingredients: 1 medium eggplant cut into 1cm cubes, 500 g Woolworths pork & beef mince, 0.25 cup pitted Kalamata olives chopped, 1 cup panko breadcrumbs, 25 g ...
This is a simple version. Quick and easy for everyday meal. Ingredients: 1 eggplant, 200 g minced pork, 0.5 tsp salt, 1 tsp soy sauce, 0.5 tsp sugar, 2 tbs vegetable oil, 0.5 tbs lee kum kee chilli bean sauce. Method: ...
... way to eat your veggies. Ingredients: 3 tbs olive oil divided, 4 large eggplant halved lengthways, 2 onions peeled and diced, 2 cloves garlic peeled and minced, 4 tbs harissa paste, 500 g puy lentils drained, 60 g feta ...
... olive oil, 2 onions peeled and diced, 3 cloves garlic peeled and minced, 1 tbs garam masala pitted and sliced, 1 tsp cumin, 265 g puy lentils, 2 eggplants halved, 250 g long grain rice ready cooked, 100 g feta crumbled ...
... to make. Ingredients: 2 tbs canola oil, 2 large eggplant sliced into batons, 200 g green beans trimmed, 2 medium onions peeled and sliced, 2 cloves garlic peeled and minced, 1 medium red chilli sliced, 2 tbs cornflour, 4 ...
... sweet potato peeled and diced, 3 tbs olive oil, 2 large eggplant sliced lengthways into thin strips, 2 medium onions peeled and diced, 2 cloves garlic peeled and minced, 3 tbs pesto, 250 g puy lentils ready cooked, 400 g ...
... , 1 large onion peeled and chopped, 2 cloves garlic peeled and minced, 5 cm ginger peeled and grated, 1 red chilli sliced, 1 tbs tikka curry paste, 1 large eggplant finely diced, 200 g cherry tomatoes halved, 300 g king ...
... , 2 tbs pesto divided, 3 cloves garlic peeled and minced, 400 g chopped tomatoes, 1 tbs balsamic vinegar, 0 ... a large non-stick pan on medium heat and cook the eggplant and zucchini slices for 2-3 minutes on each side, ...
... onions peeled and sliced, 2 cloves garlic peeled and minced, 2 tbs madras curry paste, 5 cm ginger peeled and grated, 1 medium red chilli sliced, 2 large eggplant chopped into cubes, 1.6 cup coconut milk reduced fat ...
... in a pita or with salad as a light lunch. Ingredients: 3 large eggplant trimmed and halved, 1 tbs olive oil, 1 tsp cumin, 3 cloves garlic peeled and minced, 1 tsp ground coriander, 0.5 tsp chilli powder, 400 g chickpeas ...
... and speedy to whip up midweek. Ingredients: 1 large red onion peeled and quartered, 2 large eggplant sliced into rounds, 2 cloves garlic peeled and minced, 1 tbs olive oil, 2 tsp ras el hanout, 300 g cherry tomatoes, 1 ...
... ; Low sugar; Stuffed vegetable; Roast; Seafood free; Low salt; Soy free; Egg free; Wheat free; Peanut free; High protein; High fibre; Mince; Eggplant; Tree nut free; Gluten free; Sesame free; Mains. Complexity: 3.
... Mix the ricotta and mozzarella together in a bowl. Spoon a quarter of the mince mix into the slow cooker, top with a layer of grilled eggplant, then ricotta mix and repeat, finishing with a layer of ricotta mix. Sprinkle ...
... yoghurt, 0.25 cup tahini, 60 g feta crumbled, 500 g lamb mince, 1 tbs olive oil, 2 tbs tomato paste, 2 cups self raising flour. Method: Place eggplant over a gas flame and turn occasionally until blackened all over and ...
... dish with olive oil. Cover bottom with lasagne pasta sheets. Add half bolognese vegetarian mince in sauce, half the eggplant and half the bechamel sauce. Repeat layering, finishing with bechamel sauce. Sprinkle over 1 ...
... diced, 400 g diced tomatoes, 2 clove garlic minced, 0.33 cup breadcrumbs, 50 g parmesan grated, ... baking paper. Cut the top off the eggplant. Score the eggplant, then brush eggplant with olive oil. Place cut side down ...
... an impressive vegetarian centrepiece dish. Ingredients: 5 tbs olive oil, 4 large eggplant, 800 g chickpeas canned, drained, 2 cloves garlic peeled, minced, divided, 2 tsp garam masala, 1 medium lemon juice and zest, 70 ...
... this easy veggie curry. Ingredients: 3 tbs canola oil, 2 large eggplant chopped into strips, 1 large onion peeled and sliced, 4 cloves garlic peeled and minced, 0.5 bunch coriander fresh, chopped, 2 tbs red curry paste ...
... balls are meat free. Ingredients: 3 tbs olive oil, 2 large eggplant finely chopped, 2 large onion peeled and diced, divided, 3 cloves garlic peeled and minced, 2 tsp oregano dried, 150 g oats, 2 tsp tamari, 0.5 tsp ...
... this versatile vegetable. Ingredients: 2 tbs olive oil, 4 large eggplant thinly sliced lengthways, 1 large onion peeled and diced, 4 cloves garlic peeled and minced, 0.5 bunch basil fresh, chopped, 800 g chopped tomatoes ...
... peeled and diced, 5 cm ginger peeled and grated, 3 cloves garlic peeled and minced, 4 tsp madras curry powder, 0.5 tsp turmeric powder, 2 medium eggplant cut into wedges, 1 lime juiced, 3.2 cups vegetable stock, 400 g ...
... ricotta filling. Ingredients: 2 large eggplants sliced thinly lengthways, 2 tbs olive oil divided, 1 medium onion peeled and diced, 400 g chopped tomatoes can, 2 cloves garlic peeled and minced, 1 tsp oregano dried, 400 ...
... pizza with all the flavours we crave. Ingredients: 3 large eggplants sliced into discs, 1 tbs olive oil, 1 large onion peeled and diced, 2 cloves garlic peeled and minced, 1 tsp oregano, 400 g chopped tomatoes canned, 1 ...
... packed with flavour from harissa and creamy feta. Ingredients: 4 large eggplant whole, 2 tbs olive oil, 4 tbs butter, 2 tbs harissa paste, 2 cloves garlic peeled and minced, 0.5 bunch coriander fresh, chopped, 75 g feta ...
... grated, 1 tsp soy sauce, 2 cloves garlic peeled and minced, 1 tsp chilli garlic sauce, 2 tsp maple syrup, 1 tsp cornflour, 1 tbs canola oil, 1 large eggplant sliced into batons, 200 g shiitake mushrooms sliced, 1 medium ...
... cheese crumbled, 6 tbs oregano leaves finely chopped, 2 eggplants, 5 ml olive oil for brushing and drizzling, ... until they begin to char and soften. Spread each aubergine slice with the yogurt mixture and top with a basil ...
... , 15 g smoked almonds, 150 g dried pasta shells, 50 g ricotta cheese, 15 g parmesan cheese. Method: Chop the aubergine into 1cm chunks and place in a large non-stick frying pan on a medium-high heat with 1 tablespoon of ...
... dinner rotation with this flavour-packed Mediterranean dish. Ingredients: 0.66 cup mixed grain breadcrumbs, 4 350g eggplants halved lengthways, 0.5 bunch continental parsley chopped, 1 tsp ground cinnamon, 1 lemon zested ...
... Reheat wok over medium heat. Add capsicum and cook for 2 minutes. Stir in ginger and garlic and return eggplant to wok. Add the onion and toss well. Cook for 5 minutes until reheated. Combine miso, remaining kecap manis ...
... it all off with fresh basil and bocconcini. Ingredients: 500 g rigatoni, 2 tbs basil leaves to serve, 1 large eggplant cut into 2cm chunks, 0.25 cup extra virgin olive oil, 0.5 tsp dried chilli flakes, 4 rashers middle ...
... 0.5 wholemeal Lebanese bread round. Method: Preheat a barbecue or chargrill pan over medium-high heat. Grill eggplant for 40 minutes, turning, or until charred and starting to collapse. Set aside for 15 minutes or until ...
... a hearty family dinner. Ingredients: 1 tbs vegetable oil, 1 brown onion cut into thin wedges, 2 medium eggplants quartered lengthways, flesh scored in a 2cm-wide diagonal pattern, 0.33 cup butter chicken curry paste, 1 ...
... heat and simmer for 20 minutes or until lentils are tender. Meanwhile, to draw out bitter liquid from the eggplant, toss eggplant with 1 tsp salt and place into a colander over a bowl for 10 minutes to drain. Rinse and ...
... 1/2 cup pasta sauce over base of an 18 x 28cm (4cm deep) baking dish. Arrange one-third of the eggplant, in a single layer, over tomato mixture to cover base. Spoon over one-third of the remaining pasta sauce. Sprinkle ...
... is guaranteed to get everyone's tick of approval. Ingredients: 700 g passata, 2 cloves garlic crushed, 2 medium eggplants, 2 tsp smoked paprika, 400 g Woolworths no-added-salt chickpeas rinsed and drained, 0.25 cup pine ...
... cup vegetable oil, 500 g brown basmati & quinoa. Method: Heat oil in a large frying pan over medium heat. Cook eggplant for 5 minutes, turning often, or until golden and tender. Add 1 tbs marinade to pan and stir well to ...
... deep) rectangular baking dish. Heat 2 tbs oil in a large frying pan over medium-high heat. Cook half the eggplant for 2 minutes on each side or until golden and tender. Transfer to a plate. Repeat with another 2 tbs oil ...
... for a midweek dinner. Ingredients: 500 g Woolworths penne rigate, 0.25 cup extra virgin olive oil, 1 large eggplant cut into 2cm pieces, 3 cloves garlic crushed, 400 g canned diced tomatoes, 400 g chicken breast fillets ...
... fresh tomatoes diced, 2 large carrots cut into 2cm pieces, 0.5 bunch coriander roots and stems, chopped, 600 g eggplant cut into 2cm pieces, 0.5 tsp chilli flakes, 0.5 tsp pepper, 2 tsp ground ginger, 2 tsp ground cumin ...
... ground sumac. Method: Heat a large barbecue grill plate or frying pan over medium heat. Spray both sides of eggplant with oil, then cook for 4 minutes on each side or until lightly charred. Transfer to a plate and set ...
... from the heat. To assemble, grease a small lasagne style dish (approx. 6-8 cup capacity). Place a layer of eggplant in the base of the dish. Spoon over half the bean mixture and top with lasagne sheets. Repeat the layers ...
... pizza at home. Ingredients: 0.66 cup Mutti Pizza Sauce Aromatica, 400 g fresh pizza dough balls, 600 g eggplant cut into 7mm thick rounds, 0.25 cup extra virgin olive oil, 220 g tub fresh mozzarella thinly sliced, 0 ...
... half of the parmesan and egg yolk in a large bowl. Stir in the thawed spinach and mix well. Lay the eggplant strips out on a work surface, spread a little passata on each and top with a spoonful of cheese filling on the ...
... , 30 g pine nuts toasted. Method: Pre-heat the oven to 200°C/180°C fan-forced.In a large bowl, toss the eggplant slices in half of the oil and lay them out on baking trays in a single layer. Roast for 10 minutes, add the ...
... olive oil. Method: Preheat oven to 230°C/210°C fan-forced. Line two baking trays with baking paper. Arrange eggplant, in a single layer, on trays. Drizzle over oil and season with pepper. Bake for 25 minutes or until ...
... salt blend, cumin, sesame seeds andcup of oil in a small bowl. Season with pepper. Brush cut side of each eggplant with oil mixture. Bake for 1 hour or until tender. Meanwhile, bring 1/2 cup water and remaining oil to ...
... virgin olive oil, 200 g hummus, 0.5 bunch continental parsley leaves picked, 1 small lemon halved. Method: Cut eggplant into eight 3cm-wide strips. Combine paprika, oregano, garlic and 1/4 cup oil in a large bowl. Season ...
... : 3 cup jasmine rice steamed, 1 long red chilli trimmed, deseeded, finely chopped, 0.33 cup coriander, 1 kg eggplant trimmed, cut into 3cm cubes, 3 eschalots finely diced, 0.33 cup soy sauce, 2 garlic cloves crushed, 0 ...
... recipe for a speedy weeknight dinner. Ingredients: 2 tbs peanut oil, 4 free range eggs lightly beaten, 1 large eggplant cut into 1.5cm pieces, 450 g frozen steam fresh beans broccoli & sugar snaps, 1 cup frozen baby peas ...
Ingredients: 2 tbs Patak's Tandoori Paste Marinade, 75 g Patak's Plain Mini Pappadums, 300 g eggplants cut into 3cm pieces, 1 lemon, 1 tbs vegetable oil, 2 cans chickpeas rinsed and drained, 0.25 red onion thinly sliced, ...
... leaves picked. Method: Preheat oven to 230°C/210°C fan-forced. Line 2 baking trays with baking paper. Arrange eggplant, in a single layer, on trays. Drizzle over oil and season with pepper. Bake for 30 minutes or until ...
... and cook for 3 minutes until softened. Add spices and cook for 1 minute. Stir in tomatoes and chickpeas. Meanwhile, brush eggplant with remaining oil. Cook on a chargrill for 1 minute each side until softened. Place ...
... fresh, chopped. Method: Heat the oil in a large frying pan on medium high heat and cook the onion and eggplant for 6-8 minutes until softened and lightly browned. Add the garlic and smoked paprika and cook for 2 minutes ...
This one pot Italian inspired dish is as delicious as it is simple to make. Ingredients: 400 g eggplant chopped, 2 medium onions peeled and chopped, 4 cloves garlic peeled and sliced, 40 g green olives chopped, divided, ...
... 2 tbs lime juice, 3 tbs coriander. Method: Pre-heat the oven to 200°C/180°C fan-forced. Place the eggplant cubes on a large baking tray, drizzle with oil and roast for 25 minutes, turning halfway through. Whisk the miso ...
... bunch parsley fresh, chopped. Method: Heat the oil in a large casserole dish on medium high heat and cook the eggplant and capsicums for 10 minutes to soften.Remove with a slotted spoon and set aside on a plate. Add the ...
... , 80 g vegetarian hard cheese grated. Method: Pre-heat the oven to 180°C/160°C fan-forced. Place the eggplant, red onion and capsicums on a baking tray, drizzle with oil, chipotle paste and half of the lime juice and ...
... grill until hot. Brush the lamb cutlets with olive oil, and season with salt and black pepper. Brush the eggplant slices with a little olive oil, and season with black pepper. Grill the lamb over a medium heat for 3 ...
... charred. Transfer to a plate. Preheat oven to 180°C. Grease a 30x40cm roasting pan. Arrange a layer of eggplant in base of pan. Cover with one-third of the tomato sauce. Top with sweet potato. Repeat layering sauce and ...
... vegetables are very tender. Add the basil (if using) and stir through just to wilt. Meanwhile, place each eggplant directly over a medium gas flame on your stovetop and cook, turning often, for 10 minutes or until the ...
... in a saucepan with 1 litre of boiling water. Cook for 25 minutes, drain and set aside. Slice the eggplants in half lengthways, score the cut side with diagonal lines, place on the baking sheet and drizzle with half the ...
... separate easily. Add the cous cous to the pan and stir to combine all the ingredients. Spoon the mixture into each eggplant shell and pop the tray back in the oven. Cook for 20-30 minutes or until the top gets a nice ...
... , serve it with brown rice for a nourishing, filling meal. Ingredients: 4 tbs coconut oil divided into two, 1 eggplant diced, 227 g mushroom halved, 1.5 tsp salt divided, 1 onions peeled and diced, 1 tbs ginger grated ...
... /180°C fan-forced. Whisk the oil, miso paste, honey and soy sauce together in a large bowl, add the sliced eggplants and toss well to coat each slice. Arrange the slices on a large baking tray and roast for 35-40 minutes ...
... for 10 minutes. Meanwhile, combine oil and garlic in a small bowl and season with salt and pepper. Brush eggplant and capsicum with oil mixture and cook on barbecue grill plate for about 3 minutes each side. Transfer to ...
... 350 g button mushrooms, 1 tbs balsamic vinegar, 20 g parmesan shaved, 120 g baby rocket leaves, 280 g chargrilled eggplant drained, rouly chopped, 0.25 cup olive oil, 1 egg whisked, 1 tsp caster sugar, 0.75 cup provolone ...
... g raisins, 1 courgette chopped into cubes. Method: Pre-heat the oven to 180°C/160°C fan-forced.Drizzle the eggplant with 1 tbs of oil and roast in the oven on a roasting tray for 30 minutes tossing halfway through. Heat ...
... to a medium heat with 1 tbs of oil and fry the onions, celery and peppers for 6 minutes.Once the eggplant has roasted, remove from the oven and place on the pan with the other vegetables and fry for 2 minutes. Add ...
... on a plate. Beat the eggs in a shallow bowl and season with salt and pepper. One at a time, dredge each eggplant slice in the flour, shaking off the excess, then dip it in the eggs and let the excess drip back into the ...
... passata, basil and garlic in a bowl, season with salt and pepper and stir in half the oil. Toss the eggplants and zucchini in the remaining oil to coat. Heat a ridged griddle pan over a high heat until smoking hot. Add ...
... . Add the ginger, red chillies, tomatoes and lime leaves and cook for 2-3 minutes, stirring frequently. Return the eggplants to the pan with a splash of water and simmer gently for 2-3 minutes. Remove from the heat and ...
... lime leaves, 2.4 cup water, 3 small green eggplants quartered, 125 g canned sliced bamboo shoots drained, 2 green ... the boil, then lower the heat before adding the aubergines and bamboo shoots. Stir well and simmer for 10 ...
... grated, 1 pinch cracked black pepper. Method: Brush the eggplant slices with oil and spread out on a baking tray. ... sheet pieces and brush with oil. Top with aubergine slices, onion and zucchini, a heaped teaspoon of ...
... light coconut milk, 1 cup vegetable stock, 1 large eggplant diced, 12 baby sweetcorn, 100 g snowpeas, 100 g ... Add the stock and bring to the boil. Add the aubergine, then bring the mixture back to the boil and simmer ...
... , 2 tbs fish sauce, 1 tbs caster sugar, 200 g Thai baby eggplants halved if large, or cut into 1.5 cm cubes, 100 g green ... stock, lime leaves, fish sauce, sugar and aubergine, then reduce the heat and simmer, uncovered, ...
... , 500 g La Molisana Pastificio Extra Di Lusso Paccarielli Rigati No 321, 0.5 bunch basil leaves picked, 1 large eggplant, 0.33 cup extra virgin olive oil, 0.25 tsp dried chilli flakes, 800 g diced tomatoes, 60 g fresh ...
... . Meanwhile, cook potatoes following packet directions to air-fry or steam. Spoon tomato over pork, then top with eggplant and cheese. Grill pork in oven for 2 minutes or until cheese is melted and golden-brown. Zest and ...
... , until browned. Add tomato paste, pasta sauce, oregano, cinnamon and allspice to mince mixture and stir. Bring to the boil. Return eggplant mixture to mince. Reduce heat to medium-low and simmer for 10 minutes or until ...
... before serving. . Categories: Moussaka; Lamb; Beef; Low sugar; Middle eastern; Seafood free; Low salt; Soy free; Peanut free; High protein; High fibre; Mince; Eggplant; Tree nut free; Mains; Sesame free. Complexity: 3.
... passata sauce, 850 g boneless chicken thighs cut into bite-sized pieces. Method: Preheat oven to 180°C. Place eggplant in a baking tray. Spray with oil. Bake, turning halfway, for 15-20 minutes. Meanwhile, heat 2 tbs oil ...
... flour, 1 cup whole milk, 1 tsp nutmeg grated, 1 tsp sea salt, 1 tbs grated parmesan cheese. Method: Cut the eggplants in long thin slices and salt lightly. Fry them in a frypan with olive oil and cook until lightly brown ...
... baby capers. Method: Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Arrange eggplant on tray and drizzle with half of the oil, tossing to coat. Bake for 20 minutes or until light golden and ...
... warming cinnamon and packed with flavour. Ingredients: 4 large eggplant halved lengthways, 3 tbs olive oil, 2 large red onions peeled and diced, 4 cloves garlic peeled and minced, 0.5 bunch parsley fresh, chopped, stalks ...
... Arrange potato in a single layer over base of a 3 cup (750ml) capacity baking dish. Spread mince mixture over and top with eggplant, overlapping slightly. Pour white sauce over. Bake for 30 minutes or until golden on top ...
... to combine. Arrange capsicum on a baking tray in a single layer. Add remaining vegetables and grill, turning eggplant and pumpkin only, for 10 minutes. Grill for a further 7 minutes or until tender. Transfer capsicum to ...
... ml light coconut milk. Method: Heat 1 tbs of the oil in a large saucepan over medium-high heat. Add eggplant and paneer and cook, turning often, for 5 minutes or until golden all over. Transfer to a bowl. Heat remaining ...
... once the water is boiling cook the Penne according to the instructions on the pack. In the meantime, cut the eggplant into cubes and season with a small amount of salt. Set them aside to release the excess water. Add the ...
... beans trimmed, cut into 3cm pieces, 0.5 cup pesto. Method: Heat oil in a large saucepan over medium heat. Add half the eggplant and cook for 5 minutes or until golden on all sides. Transfer to a bowl. Cook remaining ...
... black pepper ground, 75 g breadcrumbs. Method: Preheat the oven to 200°C. Toss the sliced zucchini, eggplant, capsicum, onions, basil, marinara sauce and seasonings together in a large bowl. Layer. Layer the vegetables ...
... basil leaves. Method: Preheat a large griddle pan or a grill on its highest setting. Brush the slices of eggplant and zucchini on both sides with olive oil and season them well. Either griddle or grill them for 2-4 ...
... transfer to a plate. Drain oil from pan leaving 2 tbs. Heat pan on medium-high heat until hot. Add eggplant and cook for 10 minutes, stirring occasionally, or until golden. Add tomatoes and cook for 5 minutes or until ...
... g canned chickpeas rinsed, drained, 500 g lamb mince, 2 spring onions thinly sliced, 2 cloves garlic ... a large, greased chargrill pan over medium-high heat. Cook eggplant, turning, for 8 minutes or until charred and tender. ...
Ingredients: 500 g Lean Beef Mince, 2 green onions finely chopped, 1 tbs cajun seasoning, 1 small eggplant thinly sliced, 1 butter lettuce leaves separated, 2 vine-ripened tomatoes sliced, 2 dill pickles sliced, 0.33 cup ...
... mozzarella cheese, 1 pinch pepper. Method: Heat the oil in a large, heavy-based frying pan and cook the eggplant slices in batches over a high heat for 1-2 minutes on each side until browned and tender. Remove with a ...
... , lime leaves and lemongrass in a wok over medium heat. Simmer for 5 minutes. Add stock, sugar and eggplant and simmer for 10 minutes. Add chicken, beans and half the peanuts. Simmer for 5 minutes, stirring occasionally ...
... over medium heat. Add potato, cauliflower and remaining onion. Cook for 8 minutes or until just tender. Stir in eggplant, curry paste, coconut cream and 1/2 cup water. Bring to the boil. Cover and simmer for 15 minutes ...
... to 200°C. Line 3 large baking trays with paper. Place sweet potato onto one tray and zucchini and eggplant onto another tray and spray all with oil. Place chops onto remaining tray. Sprinkle both sides with spice rub ...
... 15 minutes. Meanwhile, preheat a lightly greased large chargrill pan or barbecue to high. Place zucchini, capsicum, eggplant, herbs, garlic and oil in a large bowl; season with salt and pepper and then toss to combine ...
... heat to low. Stir in curry paste, coconut milk and 1/3 cup water. Stir well to combine. Add eggplant, cauliflower and tomatoes. Cover and simmer for 30 minutes until lamb and vegetables are tender. Stir in spinach. Mix ...
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