Slow-cooker pork mince and eggplant

Cooking Meat Slow-cooker pork mince and eggplant

This slow cooker mince and eggplant dish makes a large quantity so you can serve some for dinner tonight and freeze the rest for another meal.

Lables: Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook onion and garlic for 5 minutes or until softened. Add pork and cook, stirring to break up any lumps, for 6 minutes or until pink. Transfer to a 5.5L (22 cup) slow cooker.
  2. Heat 1 teaspoon oil in same pan over medium-high heat. Cook half of eggplant, stirring, for 5 minutes or until golden. Transfer to cooker. Repeat with remaining oil and eggplant. Add Massel Liquid Stock Beef Style, tomatoes and oregano. Season. Cover and cook on low for 8 hours.
  3. Serve with pasta and grated parmesan.

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2 tbsp olive oil
2 brown onions, finely chopped
3 garlic cloves, crushed
1kg pork mince
800g eggplant, finely chopped
1 cup Massel beef stock
1/4 cup tomato paste
400g can crushed tomatoes
1 1/2 tsp dried oregano
Shell pasta and grated parmesan , to serve

Adv

Autors
Preparation time
15
Cooking time
8:25
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
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