Ingredients

• 2 x Medium eggplants or as required - allow 1/2 eggplant per person

• 1 x Medium red pepper (capsicum) - seeds removed and halved

• Olive oil

• 600g Pork and Beef mince

• 1 x Medium brown onion - diced

• 2 x Sticks celery - washed and finely diced

• 2 x Tablespoons of tomato paste

• 1 x Cup best home made rich chicken stock - avoid cardboard supermarket stocks

• 1 x Tin Italian diced tomatoes

• 1 x Teaspoon ground cumin

• 1 x Teaspoon ground oregano

• 2 x Teaspoons sweet paprika

• 1/4 x Teaspoon chili flakes or aleppo pepper to your taste

• Salt and pepper to taste

• 1 x Cup mozzarella cheese - option

Preparation

Cut eggplants length wise ( leave portion of stem for presentation )

Score the inside of the eggplant about 1cm from the edge then criss-cross cut to allow easy removal of the filling once baked. Note: Make sure each criss-cross slice is even and as deep as you can without piercing the eggplant skin.

Next to create the smoky flavour and aroma, coat the eggplant and the halved red pepper with olive oil then place in the oven at 180c for 45 minutes to soften and lightly crisp the outside skin of both the eggplant and the red pepper. Then when the skin is soft remove the filling of the eggplant with a teaspoon and slice the roasted red pepper into strips about 3cm. Set the eggplant and roasted red pepper aside

In a medium hot pan with a little olive oil, fry onions, celery and garlic until soft,(take care not to burn the garlic) then add the tomato paste, chicken stock and spices, the mince, tomatoes and the roasted eggplant filling that had been set aside. Stir well then cook until the mince is fully cooked and the eggplant filling has combined.

Now fill the eggplant casings with the cooked mince combination and cover with the mozzarella cheese (if using) and place in a medium oven - 180 degrees for 15 minutes until the eggplant shells and red pepper strips are warm then serve.

Important: For true flavour this recipe deserves the very best and freshest spices. To buy the best go to Spices

Comments: Serving suggestion: Unsweetened Greek style yoghurt.