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Stuffed Eggplant with Kangaroo and Chickpeas

Roasted eggplants stuffed with spiced kangaroo mince, chickpeas and cherry tomatoes
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: dinner, lunch
Cuisine: Mediterranean
Keyword: eggplant, kangaroo, mince
Servings: 5 servings
Calories: 392kcal


  • 5 large eggplants
  • 1 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tbsp sweet paprika
  • 1 tbsp ground cinnamon
  • 2 medium red onions- diced
  • 3 cloves garlic- crushed
  • 1kg kangaroo mince or substitute with lamb mince
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1 can chickpeas
  • 1 punnet cherry tomatoes- halved
  • 1 handful flat-leaf parsley- leaves picked and roughly chopped


  • Pre-heat the oven to 220°C
  • Cut the eggplants in half-lengthways, and score the flesh diagonally with X's. Brush lightly with olive oil and place them on a roasting tray, skin-side down. Season with salt and pepper, and roast for 30 minutes or until tender. Remove from the oven and set aside to cool
  • In the meantime, heat the remaining olive oil in a large skillet. Add all the spices to the pan with the diced onions and fry on medium-high heat for 4-5 minutes.
  • Add the garlic, kangaroo mince, tomato paste, sugar and canned chickpeas and season with salt and pepper. Continue to cook and stir for a further 10 minutes or until the meat is cooked.
  • Chop the cherry tomatoes into halves and roughly chop the parsley. Combine these with the spiced mince mixture, and gently spoon the stuffing onto each eggplant
  • Garnish with more parsley, and serve


Calories: 392kcal
Carbs: 28.1g | Fat: 10.8g | Protein: 47.2g