Turn ordinary eggplant into a gourmet delight! Indulge in Musaqa'a-Filled Eggplant for a delicious twist.
Recipe by: Goody Kitchen
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.
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.
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.
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.
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.
While the eggplant bakes, mix the pulp with the lemon juice, yogurt, vinegar, garlic and spices.
Serve the eggplant in the dish, drizzling with the yogurt mixture and garnishing with the feta and pine nuts.