My dear readers, I have been exercising. It has been far too long since I’ve held together an exercise regime, and the scales now say that it’s about time I started again. I’ve hit the higher side of 30 and my metabolism has deserted me. Things are getting a bit saggy around here, and I’m in perilous danger of developing ‘Mum Bum’. And a woman knows that when parts of you start to resemble a bag of oranges, it’s time to do something about it.
Of course the physical isn’t my only concern; a strong history of Heart Disease and Type 2 Diabetes in my family is evidence enough that I need to look after myself. And then of course, there is the not insignificant matter of setting a healthy example for my daughter.
So the exercise equipment that had been collecting dust at the back of my garage has been dusted off. It only squeaks a little bit (where is that WD40?). I’ve even thought to set Lilly up with an array of activities on the back patio in the hopes of getting 30 minutes of uninterrupted exercise. That hasn’t happened yet, but I must have realistic expectations. If it takes 43 minutes to get 30 minutes of exercise, so be it. Lil is only 3 after all.
I’m also trying to improve my diet. We eat reasonably well, I just need to reduce a bit of the comfort food snacking and avoid those horribly addictive fast food chains (they opened a chicken one right near my local grocery store. It’s on my way home. No fair!)
This recipe for Stuffed Eggplant could be construed as being a little bit healthy. It certainly isn’t as unhealthy as a zinger burger. And it is certainly tasty.
- 3 large eggplant
- 1 ½ tbs olive oil
- 1 brown onion, finely diced
- ½ tsp sugar
- 400g lean beef mince
- 2 cloves of garlic, minced
- 300ml passata (or tomato puree)
- 1 cup button mushroom, diced
- ½ cup red capsicum, diced
- Salt & pepper to taste
- ¾ cup breadcrumbs
- ¾ cup finely grated parmesan
Heat the olive in in a large frypan over a high heat. Add the onion and sugar, and fry until translucent. Add the minced garlic and fry until fragrant. Add the mushroom and capsicum and fry until they pick up a bit of colour. Add the mince and fry until browned. Add the passata, stirring to combine. Reduce the heat and let simmer for 10 minutes. Season to taste with salt and pepper.
Preheat your oven to 180°C.
Slice the eggplant in half lengthways, and carefully scoop out the flesh, leaving a 1 to 1.5cm border, being careful to avoid breaking the skin. Place on a baking tray lined with baking paper.
Fill the cavity of each eggplant with the mince mixture. Top each with a generous sprinkling of breadcrumbs and parmesan. Bake in your preheated oven for approximately 20 minutes, until the eggplant has softened and the parmesan crust is golden.
Serve immediately with a fresh garden salad.