Spiced Beef Stuffed Eggplants

Ingredients:
4 small-medium Eggplants
3 tbsp Olive Oil
1 medium Brown Onion, finely diced
2 tsp Finely Chopped Garlic
1 tsp Ground Coriander
1 tsp Ground Cumin
1 tsp Allspice
500 g Beef Mince
zest of 1 Lemon
2 tbsp Chopped Mint
1/2 cup Natural Yoghurt
juice of 1/2 Lemon
1 tsp Minced Garlic
1/4 tsp Ground Cumin
1/4 tsp Ground Coriander
1 tsp Sea Salt
1/4 cup Pistachios, roughly chopped
1/4 cup Pine Nuts, toasted
1/4 cup Pomegranate Seeds (optional)
extra Mint, to garnish

how to make it:

1. Preheat fan-forced oven to 180°C (200°C conventional).
2. Place eggplants on a chopping board and slice in half lengthways. Scoop out flesh of the eggplant, leaving about 4cms edge of flesh around the edge and base of the eggplant. Roughly dice scooped flesh.
3. Sprinkle eggplants with salt and brush with 2 tablespoons of olive oil. Place on baking tray and put into the oven to roast for 30 minutes, or until eggplant is soft.
4. Place large frying pan over medium-high heat, add remaining olive oil, add onion and eggplant flesh and cook for 3 minutes, add garlic and spices and cook for a further 2 minutes. Add beef mince, break up with a spatula and mix well, cooking for about 5 minutes or until mince is cooked through. Season with salt and stir in lemon zest and mint. Set aside.
5. To make yoghurt sauce, combine yoghurt, lemon juice, garlic and spices in a small mixing bowl, stir and set aside.
6. Once eggplant is cooked, remove from oven and place on serving plate, fill each eggplant with warm mince mixture, top with about 2 tablespoons of yoghurt sauce, garnish with pistachios, pine nuts, pomegranate and mint.