Moroccan Stuffed Aubergines (Meat)

Preheat oven to 200°C.

• While the oven is heating up, slice the aubergines vertically through the stems and place on a baking tray. Glaze the aubergines with a tbsp of melted coconut oil across all 4 pieces and score the white part of the aubergine so the oil can sink nicely.
• Pop them in the oven and set a timer to 30 minutes. While these are baking, add the mince and diced onion to a pan with the seasoning and garlic.
• Use 1 tbsp coconut oil and gently fry the mince for 15 minute, covering with a lid and stirring occasionally. When the meat has cooked through and the onion is translucent, add the chopped tomatoes to the pan and cover with a lid. Simmer until the aubergine is ready – if the mixture reduces to much, add a splash boiling water.
• Finally, add the mince onto the baked aubergine and serve with a side salad. I garnished the ‘aubergine boats’ with fresh parsley and feta but this step is optional! C.
• While the oven is heating up, slice the aubergines vertically through the stems and place on a baking tray. Glaze the aubergines with a tbsp of melted coconut oil across all 4 pieces and score the white part of the aubergine so the oil can sink nicely.
• Pop them in the oven and set a timer to 30 minutes. While these are baking, add the mince and diced onion to a pan with the seasoning and garlic.
• Use 1 tbsp coconut oil and gently fry for 15 minutes, covering with a lid and stirring occasionally. When the meat has cooked through and the onion is translucent, add the chopped tomatoes to the pan and cover with a lid. Simmer until the aubergine is ready – if the mixture reduces to much, add a splash boiling water.
• Finally, add the mince onto the baked aubergine and serve with a side salad. I garnished the ‘aubergine boats’ with fresh parsley and feta but this step is optional!