Stuffed Eggplants with Moroccan Heart Mince

Stuffed Eggplants with Moroccan Heart Mince

Stuffed Eggplants with Moroccan Heart Mince.

Are you stumped for a mid-week hump day meal?

Have you thought about the using the Bello Beef with Heart Mince

This addition of the heart gives a fuller, meatier flavour with the added boost of nutrients you get by eating organ meats: especially rich in B-vitamins such as B12 and folate, also in minerals including iron, magnesium, selenium and zinc, and important fat-soluble vitamins like A, D, E and K.

I have used it in a few recipes this week and it is a super soft texture and perfect for lasagne, burritos, and my stuffed eggplant recipe.

This is a wonderful recipe, it’s easy, low carb and tasty.

Eggplant is beautiful baked, and is bursting with antioxidants, good amount of fibre, vitamins, and minerals.

Teamed with pomegranate arils for extra antioxidants, and the aromatic flavours of cumin, all spice, paprika and topped with Greek yoghurt and nigella seeds.

Give it a go, as you won’t be disappointed!!




2 large eggplants

2 tsp of sea salt

500g Beef Mince with Heart

1 small red capsicum chopped finely.

1 garlic clove chopped finely.

4 tablespoons of tomato paste

1 celery stick finely chopped.

1 shallot finely chopped.

2 tablespoons of olive oil

1 lemon

1 tsp of cumin powder

2 tsps. of allspice

1 tsp of garam masala

2 tsps. of smoked paprika

Pepper and salt to taste

1 tablespoon of water

2 tablespoons of pomegranate molasses

2 sprigs of parsley

Handful of flat parsley

1 cup of Greek yoghurt

2tsps of black nigella seeds



1.Cut the eggplants evenly in halves, using a sharp knife, cut 2,5cm (1inch diamonds into the flesh.

2.Salt the eggplants and leave for 30 minutes, then squeeze out the moisture.

3.Place on a tray, covered with baking paper and drizzle with some olive oil.

Bake for 30 to 40 mins on 190 degrees.

4.While the eggplants are baking, prepare the veggies and cook.

  1. Sauté the remaining oil in a medium size fry pan on medium heat, add the shallots and garlic, cook till soft.

Add the remaining vegetables, then add the beef mince, season with salt and pepper.

Using a fork gently separate the mince, so its separated and a fine consistency.

  1. Add the cumin, paprika, all spice and garam masala, cook for a few more minutes.
  2. Add the pomegranate molasses, tomato paste, pomegranate arils and the water.

Simmer on low for 20 mins or so, then place on top of the cooked eggplants.

  1. Drizzle with extra olive oil, yoghurt, lemon juice, nigella seeds, parsley, and extra pepper.

Enjoy…. serve with a little salad if you like.