Musaqaa-Filled Eggplant

1
Preheat the oven to 180C. Slice the eggplant in half lengthways. Arrange in deep-side roasting dish, drizzle with oil and season with salt and pepper. Lay cut-side up and bake for 30 minutes, or until the eggplant is tender. Cool.
2
Meanwhile, make the filling. Set a large saucepan with the 2 tbsp oil over a medium-high heat. Cook the onion for 4-6 minutes or until translucent. Stir in the chili, ginger and garlic then cook until fragrant.
3
Add the beef mince and fry for 3-4 minutes until it starts to brown. Stir in the chili powder, coriander and black pepper, add ½ cup water then cover the pan with a lid. Simmer for 6-8 minutes until the liquid thickens.
4
Add the garam masala and lemon juice then tip into a large bowl. Cool slightly.Mix the meat really well with the tomato, spring onion, coriander and egg.
5
Remove the eggplant from the dish and spread the marinara sauce on the bottom of the dish. Use a spoon to scoop out the pulp from the eggplant, leaving 1cm border. Put the pulp in a bowl. Fill the cavity of the eggplant with the meat mixture and bake for 15 minutes.
6
While the eggplant bakes, mix the pulp with the lemon juice, yogurt, vinegar, garlic and spices.
7
Serve the eggplant in the dish, drizzling with the yogurt mixture and garnishing with the feta and pine nuts.

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