Serves 4

Ingredients:

• 4 medium eggplants

• 500g lamb mince

• 1 onion, finely diced

• 2 cloves garlic, minced

• 1 red capsicum, diced

• 1 cup cherry tomatoes, halved

• 1/2 cup crumbled feta cheese

• 2 tbsp olive oil

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp cinnamon

• Salt and pepper to taste

• Fresh coriander for garnish

Instructions:

1. Preheat the oven to 180°C (350°F).

2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1cm border. Chop the scooped flesh and set aside.

3. Brush the eggplant shells with 1 tbsp olive oil and place them on a baking sheet. Bake for 15 minutes.

4. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened.

5. Add the lamb mince and cook until browned, breaking it up with a spoon.

6. Stir in the chopped eggplant flesh, diced capsicum, cumin, coriander, and cinnamon. Cook for 5 minutes.

7. Add the cherry tomatoes and cook for another 2-3 minutes. Season with salt and pepper.

8. Remove the eggplant shells from the oven and fill them with the lamb mixture.

9. Sprinkle crumbled feta cheese over the top.

10. Return to the oven and bake for 20-25 minutes, or until the eggplant is tender and the cheese is melted.

11. Garnish with fresh coriander before serving.