This is a satisfying, skinny meal that can hold its own at any important function… a luxurious dish that doesn’t taste like diet food at all.  The perfect dish for entertaining and can easily be prepared for entertaining large groups like weddings without bending the scale or leaving guests wanting more.

(serves 6-8)


4 brinjals

25ml olive oil

1 onion, finely diced

1 red pepper, finely diced

250g ostrich mince

2 garlic cloves, crushed

5ml dried oregano

100ml red wine

100ml water

25ml tomato paste

salt and pepper to taste

pinch of sugar

2 bay leaves

1-2 blocks reduced fat feta cheese


200ml beef stock

125ml water

25ml tomato paste

pinch of sugar


Slice the stems off the brinjals and halve them lengthwise. Scoop flesh out of each half to leave you with a 1cm rimmed ‘bowl’. Pour salt all over the fleshy scooped-out side and leave it scooped side down on a tray for 20-30 minutes in order for the salt to extract all the bitter juices. In the meanwhile, make the filling. Dice the scooped-out flesh finely. In a large pan, heat the oil and fry the onion and red pepper until translucent. Add the mince and stir through to break up until all the mince is browned. Add the garlic, brinjal flesh, oregano, wine, water, tomato paste, seasoning, sugar and bay leaves to the mince and stir until combined. Cover and simmer for 20 minutes or until the mixture is juicy and thick. Remove from the heat, take out the bay leaves and set aside to cool. Rinse the brinjals and pat dry with a paper towel. Arrange in a greased, ovenproof dish and fil with the mince mixture. Mix the sauce ingredients and pour into the baking dish to surround the brinjals. Bake at 180’C for 45 minutes until the brinjals are soft. Generously crumble feta over the stuffed brinjals and return to the oven uncovered for another 15 minutes. When plating, ensure that each portion gets a good amount of the sauce scooped over the brinjals. Serve with basmati rice and chilli cabbage. A light, fruity dessert like freshly sliced nectarine (with lite vanilla ice cream if desired) compliments this dish perfectly. Limit the nectarines to half a fruit per serving.


The small amount of sugar in this recipe is paramount to balancing the acidity of the tomato paste and red wine. Omitting it will be detrimental to the entire dish. The salt on the brinjals, is to extract the bitterness from the brinjals and gets rinsed off, omitting this step will also affect the dish as a whole. The brinjals can easily be replaced with large zucchinis (baby marrow).


  1. This recipe was inspired by both a recipe from my mother’s book that I adjusted to my liking and health preferences … and after a visit to the best dietitian ever, Linda Stack xxx keep on inspiring Linda, you make a difference in many lives 🙂

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