Ingredients:

  • 2 medium-sized eggplants (approx. 300-400g each)
  • 2 tablespoons olive oil (30ml)
  • Salt, to taste
  • Black pepper, to taste
  • 300g ground lamb or beef (or vegetarian alternative like lentils)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin (5g)
  • 1 teaspoon smoked paprika (5g)
  • 1/2 teaspoon ground cinnamon (2g)
  • 1 can chopped tomatoes (400g)
  • 1 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon balsamic vinegar (15ml)
  • Fresh mint leaves, for garnish
  • Extra crumbled feta cheese, if desired

Instructions:

  1. Preheat the oven to 190°C (375°F). Halve each eggplant lengthwise and scoop out some flesh to create a boat. Sprinkle with salt and let them sit for 10 minutes; pat dry with a paper towel.
  2. Drizzle olive oil over the eggplants and season with salt and pepper. Place cut side down on a baking sheet and roast for 20 minutes until starting to soften.
  3. In a skillet, heat olive oil over medium heat; sauté onion and garlic until translucent. Add diced red pepper and cook for another 5 minutes.
  4. Stir in ground meat (or lentils), cumin, paprika, and cinnamon; cook until browned. Add chopped tomatoes and simmer for 10 minutes until thickened. Stir in parsley, feta, and balsamic vinegar.
  5. Flip the roasted eggplants and fill them with the meat mixture generously. Return to oven and bake for an additional 15-20 minutes until everything is heated through.
  6. Plate and garnish with fresh mint and extra feta, if desired.