STUFFED EGGPLANT

SERVES 4 PREP 10 MINS COOK 30 MINS

2 eggplants 2 tsp salt ¼ cup olive oil 500g lamb mince 3 brown onions, diced 4 cloves garlic, chopped ½ tsp ground cumin seed ½ tsp cinnamon ¼ tsp nutmeg ½ tsp pepper 4 slices bread, processed to a coarse crumb 1 1/3 cups grated tasty cheese

1 Preheat oven to 200°C. 2 Cut eggplants in half lengthways and scoop flesh out of each half, leaving a thin layer of flesh in skins. Cut removed flesh into 2cm cubes and sprinkle with half the salt.

3 Heat olive oil in a large frypan over medium-high heat and fry mince until brown and cooked through. Rinse eggplant cubes and squeeze dry, then add to mince, along with onion, garlic, spices, remaining salt and pepper. Stir until onion and garlic are fragrant and translucent. Stir through crumbed bread.

4 Pile mixture into eggplant halves and top each half with 1/3 cup cheese. Place on a lined baking tray and bake 20 mins or until the cheese is golden and bubbling.