serves
8
prep
15 minutes
cook
50 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp olive oil
- 2 carrot, finely chopped
- 2 celery, finely chopped
- 1 onion, finely chopped
- 2 zucchinis, finely chopped
- 4 cloves garlic, chopped
- ½ tsp dried thyme
- 1 kg pork mince
- 5 g crushed cumin seeds
- 5 g crushed coriander seeds
- 5 g crushed fennel seeds
- 30 g Dijon mustard
- 1 lemon, zest only
- 1 bunch flat-leaf parsley, finely chopped
- ½ bunch oregano, finely chopped
- ½ bunch basil, finely chopped
- 2 small red capsicums
- 2 small yellow capsicums
- 2 small eggplants
- 2 baby squash/pumpkin
- 1 cup breadcrumbs
Instructions
- Preheat oven to 160°C
- In a large frying pan over medium heat, add olive oil, carrot, celery, onion, zucchini, garlic and thyme and cook down until softened but not coloured - around 10 minutes. Allow to cool slightly at room temperature.
- In a bowl combine pork mince, the cooled vegetables, cumin, coriander, fennel, mustard, lemon zest, parsley, oregano and basil. Season with salt and pepper and mix well.
- Rinse and dry the capsicums. Remove the tops and spoon out the seeds carefully, retaining the shape.
- Cut the eggplant and squash/pumpkin lengthways and with a knife or a spoon take out most of the flesh but be careful not to cut through the bottom. You should be left with vegetable ‘boats’. Season well with sea salt and olive oil.
- Fill your vegetables with a generous amount of mince mixture and scatter with breadcrumbs.
- Transfer to a large baking tray and bake for 30-40 minutes until golden and cooked through.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
