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A hearty meal that combines the soft, creamy texture of aubergine (eggplant) with the rich flavours of beef, tomatoes, and a blend of spices.

Spiced beef and tomato stuffed aubergine

Perfect for a comforting dinner and pairs well with a side of rice or a simple green salad.

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  • 2 large aubergines
  • 500g (1lb) ground beef
  • 2 large tomatoes, finely chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • Olive oil
  • Fresh parsley, chopped (for garnish)
  1. Preheat the Oven: Preheat your oven to 180°C (350°F).
  2. Prepare the Aubergines: Cut the aubergines in half lengthwise. Using a spoon, scoop out the centres to create a shell, leaving about a 1 cm (1/2 inch) border. Chop the scooped-out flesh and set it aside.
  3. Salt the Aubergines: Sprinkle the inside of the aubergine shells with salt and leave them upside down on a paper towel for about 20 minutes to draw out bitterness.
  4. Cook the Filling:
    • Heat a large pan over medium heat and add a splash of olive oil.
    • Sauté the onion and garlic until soft and fragrant.
    • Add the ground beef, breaking it apart with a spoon, and cook until browned.
    • Stir in the chopped aubergine flesh, tomatoes, cumin, paprika, cinnamon, salt, and pepper. Cook for about 10 minutes, or until everything is well combined and the flavours meld together.
  5. Stuff the Aubergines: Rinse the aubergine shells to remove the salt and pat them dry. Place them in a baking dish and fill them with the beef mixture.
  6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the aubergines are tender and the top is slightly browned.
  7. Serve: Garnish with fresh parsley before serving.
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