Stuffed eggplants with a twist

Ingredients for 2 servings:

• 330 g minced beef, lean
• 2 eggplant(s)
• 1 tbsp oil
• 1 onion(s)
• 1 tsp ginger, finely chopped
• 1 garlic clove(s), finely chopped
• 1 tsp salt
• 1 tsp coriander
• 2 tomatoes, cut into pieces
• 1 orange(s)
• Fat for the mold
• possibly chili

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW – suitable, simple, exotic, delicious

Preheat the oven to 180°C. Halve the eggplants lengthwise and scoop out the insides with a sharp knife. Place the four eggplant halves in a greased, ovenproof dish. Heat the oil in a pan and sauté the chopped onions until translucent. Add the ginger, salt, finely chopped garlic, coriander, and tomato pieces. (If you like it spicy, add a little chili.) Cook over low heat, stirring. After 5 minutes, add the meat and simmer for another 10 minutes, stirring constantly. Now add the finely chopped orange (fillet). Spoon this filling into the eggplant halves and bake in the oven for 35 minutes. Serve with bread, rice, or salad. For WW: approx. 4.5 points per person (without side dish).