Stuffed Eggplant with Ground Meat and Herbs

Method

1. Preheat oven to 200°C. Scoop out eggplant flesh, leaving 1cm walls. Set aside.
2. In a pan, cook onions and garlic, add meat, and brown. Stir in spices and tomato sauce.
3. Mix eggplant flesh with the meat mixture, fill the eggplant shells, and place on a baking sheet.
4. Bake for 25 minutes until golden. Garnish with parsley and serve.
5. Check that the ground meat reaches 71°C (160°F) throughout before serving.