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1
Preheat oven to 200u00b0C.
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2
Using a small knife and a spoon, carefully remove the flesh from the eggplant halves without breaking the skin, and chop the flesh coarsely.
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3
Place the eggplant halves onto a baking tray, cut side up, drizzle with 1 tablespoon of oil and bake for 10-15 minutes, until tender.
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4
Meanwhile, heat 2 tablespoons of oil in a large pan, over a medium heat, and saute the eggplant flesh for 3-5 minutes, until it is golden and tender; remove from the pan and set aside.
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5
In the same pan, heat the remaining oil over a high heat and saute the onion and garlic for 1 minute, then add the ground meat and cook for 4-5 minutes, until it is well browned, breaking up the lumps as it browns with the back of a spoon.
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6
Return the eggplant to the pan, add the Moroccan seasoning and cook, stirring, for 1 minute, until fragrant. Stir in the tomato, pine nuts and sugar and season to taste.
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7
Fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and Parmesan.
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8
Bake for 25-30 minutes, until golden and tender.
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9
Serve with the tomato and cucumber salad and fresh crusty bread.
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10
Tomato and Cucumber Salad: Chop the cucumber and toss the cucumber pieces and halved cherry tomatoes with the olive oil and red wine vinegar and season to taste.
