Ingredients
- 500g Fresh Turkey Mince
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 lemon, juiced
- 2 teaspoons dried oregano
- 125g fetta cheese, crumbled
- 150g chargrilled eggplants, chopped
- 4 capsicum, halved lengthways
- tzatziki, to serve
Instructions
Preheat oven to 180°C. Heat oil in a non-stick frying pan over medium heat until hot. Add onion and garlic. Cook, stirring, for 4 minutes or until soft. Add tomato paste and cook, stirring, for 1 minute. Add mince and cook, stirring, for 5 to 8 minutes or until browned.
Combine 1/4 cup lemon juice, oregano and salt and pepper in a bowl. Add to mince. Cook, stirring occasionally, for 5 minutes or until liquid has almost been absorbed. Remove from heat and allow to cool for 15 minutes. Add feta and eggplant and stir to combine.
Spoon mince mixture into capsicum halves. Place in a baking dish so they fit snugly in a single layer. Cover with foil and bake for 50 to 60 minutes or until capsicum is soft but still holds its shape. Serve with a dollop of tzatziki.
