Easy Moroccan Stuffed Eggplant (beef or lamb)

Serves 2–4

prepPreheat oven to 180°C / 350°F (160°C fan)
2 x 250 g / 8 oz eggplants (aubergines), ~17 cm / 7" long	Sweat eggplants: score, salt, drain 30 min		Roast eggplant with spice paste 45 min	Top eggplant, yoghurt, coriander & pine nuts
3/4 tsp cooking salt / kosher salt
1 tbsp extra virgin olive oil
1 tbsp lemon juice	Mix chermoula spice blend, reserve 3 tsp	Make spice paste with oil & lemon juice
1 1/2 tsp coriander
1 1/2 tsp paprika
1 tsp cumin
3/4 tsp all spice powder
1/2 tsp garlic powder
1/2 tsp ginger
1/2 tsp turmeric powder
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 tbsp olive oil	Sauté garlic & onion, cook meat until done	Add reserved spices, tomato paste & water
1 garlic clove, finely minced
1/2 onion, finely chopped
250 g / 8 oz beef or lamb mince, lean if you can
1/2 tsp cooking / kosher salt
2 tsp tomato paste
1/4 cup / 60 ml water
Plain yoghurt
2 tbsp coriander / cilantro leaves, roughly chopped
2 tbsp pine nuts, toasted

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