Moroccan Stuffed Eggplant Aubergine

Ingredients

• 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

Preparation

1. 1preheat oven to 200c
2. 2using a small knife and a spoon , carefully remove the flesh from the eggplant halves without breaking the skin , and chop the flesh coarsely
3. 3place 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. 4meanwhile , 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
5. 5remove from the pan and set aside
6. 6in 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
7. 7return the eggplant to the pan , add the moroccan seasoning and cook , stirring , for 1 minute , until fragrant
8. 8stir in the tomato , pine nuts and sugar and season to taste
9. 9fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and parmesan
10. 10bake for 25-30 minutes , until golden and tender
11. 11serve with the tomato and cucumber salad and fresh crusty bread
12. 12tomato 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