Stuffed Eggplant

• 2 medium eggplant, halved lengthwise
• 4 tbsp olive oil
• 2 cloves garlic, crushed
• 1 lb ground beef, pork or chicken
• 1 tbsp Moroccan seasoning
• 2 None tomatoes, finely chopped
• 2 tbsp dried breadcrumbs
• 1 small cucumber, halved lengthwise, seeded and sliced
• 12 None cherry tomatoes, halved
• 2 tbsp fresh cilantro leaves
• None None Red wine vinegar, for drizzling

1. Preheat the oven to 400u0b0F. Using a small knife and a spoon, carefully remove flesh from eggplant without breaking the skin. Place eggplant halves on a baking pan, cut side-up. Drizzle with 1 tbsp of the oil.
2. Bake for 10-15 mins, until tender.
3. Meanwhile, coarsely chop eggplant flesh. Heat 2 tbsp of the oil in a large skillet on medium heat. Saute eggplant flesh for 3-5 mins, until golden and tender. Remove from pan. Set aside.
4. Heat remaining 1 tbsp oil oil in same pan on high heat. Saute garlic for 30 seconds. Add ground meat. Cook for 4-5 mins, until well browned, breaking up lumps with back of spoon.
5. Return eggplant flesh to pan with seasoning. Cook, stirring, for 1 min, until fragrant. Stir in chopped tomatoes and season to taste.
6. Fill eggplant halves with meat mixture. Sprinkle with breadcrumbs.
7. Bake for 25-30 mins, until golden and tender.
8. Toss the cucumber, cherry tomatoes and cilantro leaves with a little olive oil and red wine vinegar. Season to taste. Serve with the stuffed eggplant.

eggplant, olive oil, garlic, ground beef, seasoning, tomatoes, breadcrumbs, cucumber, cherry tomatoes, cilantro, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/26146 (may not work)