Moroccan Lamb Stuffed Eggplant

Using a small spoon, scoop out the flesh of the eggplant halves leaving a 1 cm border around the edges. Roughly chop the flesh and set aside for later. Drizzle the inside of the eggplant halves with a third of the olive oil. Season generously with salt and pepper. Wrap each eggplant half tightly in aluminium foil and place on a lined oven tray. Cook the eggplant in the oven for 20-25 minutes, or until soft and slightly collapsing.

Meanwhile, heat a lightly greased medium frying pan over a medium-high heat. Cook the brown onion, garlic and lamb mince for 4-5 minutes, breaking up with a wooden spoon, until browned. Add in the reserved eggplant flesh and cumin & paprika spice mix. Continue cooking for 4-5 minutes, or until the eggplant is soft. Stir through the tomato paste and half the parsley. Simmer for 2-3 minutes. Remove the frying pan from the heat.

Once the eggplant is out of the oven, spoon the mince mixture into the centre of the eggplant.

In a small bowl, combine the panko breadcrumbs, remaining parsley and remaining olive oil. Season with salt and pepper. Sprinkle the crumb mixture over the mince and return to the oven. Cook for 5-10 minutes, or until the crumb is golden.