NEW SERIES: SLOW COOKED TO PERFECTION

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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Slow-cooker pork mince and eggplant


15m prep 8h 25m cook 8 servings 


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.

INGREDIENTS

  • 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, to serve
  • Grated parmesan, to serve

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Step 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.

Step 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.

Step 3

Serve with pasta and grated parmesan.

And as always have a chilled day from the Viking

Inspired by my Mum

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