Easy Moroccan Stuffed Eggplant (Beef or Lamb)

Serves 2 as a main with a small side salad, or 4 as a meal with a starch ( flatbread, couscous) and a substantial side (like this Pumpkin Salad, roast veg, chickpea salad), or 4 as a generous starter.

subheading: EGGPLANT:

2 x 250g/8oz eggplants (aubergines), ~17cm/7" long (Note 1)

¾ tsp cooking salt / kosher salt

1 tbsp extra virgin olive oil

1 tbsp lemon juice (or more oil)

subheading: CHERMOULA SPICE MIX (NOTE 2):

1 ½ tsp EACH coriander, paprika

1 tsp cumin

¾ tsp all spice powder

½ tsp EACH garlic powder, ginger, turmeric powder

¼ tsp cinnamon

¼ tsp cayenne pepper

subheading: SPICED BEEF OR LAMB TOPPING:

1 tbsp olive oil

1 garlic clove , finely minced

½ onion , finely chopped

250g / 8oz beef or lamb mince , lean if you can (chicken, turkey, pork also ok)

½ tsp cooking/kosher salt

2 tsp tomato paste (Note 3)

¼ cup water

subheading: TO SERVE:

Yoghurt , plain

2 tbsp coriander/cilantro leaves , roughly chopped (sub parsley)

2 tbsp pinenuts , toasted (Note 4)

Instructions

Preheat oven to 180°C/350°F (160°C fan).

Sweat eggplants (recommended, see Note 5 to skip) - Cut eggplants in half then score with 2.5cm / 1" diamonds. Rub surface with salt, getting some into the slits. Place face down in a colander and set aside for 30 minutes. Gently squeeze like a sponge to remove excess water, pat surface dry.

Directions at recipetineats.com

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