Moroccan Stuffed Eggplant Aubergine

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A quick to make mid-week main course with a moroccan twist, adapted from a recent issue of the australian 'women's day'.

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Steps

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Preheat oven to 200c.

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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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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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Meanwhile , heat 2 tablespoons of oil in a large pan , over a medium heat , and saut the eggplant flesh for 3-5 minutes , until it is golden and tender.

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Remove from the pan and set aside.

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In the same pan , heat the remaining oil over a high heat and saut 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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Return the eggplant to the pan , add the moroccan seasoning and cook , stirring , for 1 minute , until fragrant.

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Stir in the tomato , pine nuts and sugar and season to taste.

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

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Ingredients

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eggplants, olive oil, onion, garlic cloves, ground beef, moroccan seasoning, tomatoes, pine nuts, sugar, salt, fresh ground black pepper, breadcrumbs, parmesan cheese, lebanese cucumber, cherry tomatoes, coriander leaves, red wine vinegar