6 Tbsp olive oil
4 cloves garlic, finely sliced
600g lamb mince
2 tsp ground cinnamon
1 tsp chilli flakes
1 Tbsp dried mint
2 handfuls fresh breadcrumbs
1⁄4 bunch parsley, leaves picked
Salt and freshly ground black pepper, to season
100g parmesan, grated
500ml chicken stock
3 Tbsp tomato paste
400g can chopped tomatoes
40ml extra virgin olive oil
2 fresh bay leaves
Extra parsley, chopped, to serve
Steamed rice, to serve
Preheat oven to 200°C.
Heat oil in a small heavy-based frying pan over a medium heat. Add garlic and cook until golden. Set aside.
Put lamb, garlic, cinnamon, chilli, mint, breadcrumbs, egg and parsley in a food processor and season well.
Halve eggplant lengthways. Using a melon baller, scoop out about 1⁄2 the flesh to leave a cavity. Set aside.
Season inside each eggplant half, then spoon equal amounts of lamb mixture into each cavity. Top each half with a little cheese. Put eggplant in a baking dish and bake for 10 minutes. Reduce oven temperature to 170°C.
Combine stock, tomato paste, tomatoes, eggplant balls and oil. Pour mixture around eggplant, but don’t cover entirely. Add bay leaves. Cover dish with a sheet of baking paper, then with foil and bake for 40 minutes.
To serve, sprinkle parsley over eggplant halves and spoon over any sauce. Serve with rice.