Moroccan Stuffed Eggplant (Aubergine)

1. 1

   Preheat oven to 200u00b0C.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 7

   Fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and Parmesan.

8. 8

   Bake for 25-30 minutes, until golden and tender.

9. 9

   Serve with the tomato and cucumber salad and fresh crusty bread.

10. 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.

* Per serving · 4 servings · Values may vary.