1. Prep the Eggplants
Cut eggplants in half lengthwise.

Scoop out some of the flesh to create “boats,” leaving a ~1 cm wall.

Brush inside with olive oil and sprinkle with salt.

Bake at 400°F (200°C) for 20–25 minutes, until softened and slightly golden.

Tip: Chop up the scooped-out flesh and add it to the filling!

2. Cook the Meat Filling
In a skillet, sauté onion and garlic in olive oil until soft.

Add ground meat, breaking it apart until browned.

Stir in tomato paste, diced tomatoes, and eggplant flesh (if using).

Add cumin, paprika, cinnamon, salt, and pepper. Simmer 5–10 minutes until mixture thickens and flavors combine.

3. Stuff & Bake
Spoon the meat filling into baked eggplant halves.

Top with cheese (if using).

Return to oven and bake 15–20 minutes, until cheese is melted and bubbly.

4. Serve
Garnish with chopped parsley or mint.

Optional: Drizzle with yogurt or tahini sauce.

🍴 Serving Ideas
Serve with rice, couscous, or flatbread.

Add a fresh cucumber-tomato salad or tzatziki on the side.