This traditional dish takes less time and effort to make using our tomato and cream sauce.
Wash the eggplants, slice off the stem end and using and apple corer and a small teaspoon, remove the flesh, taking care not to damage the outside shell of the eggplant. Set aside the shells and dice the flesh.
For the eggplant stuffing, heat oil in a frying pan over medium high heat. Add the diced eggplant flesh and cook until golden. Add the mince and spices and cook, stirring, until the meat is cooked and any liquid had evaporated. Remove from heat and stir in the 3 tablespoons toasted pine nuts. Season with salt and pepper, to taste.
Using a small teaspoon, fill the eggplant shells with the meat filling and place in a deep, lidded frying pan. Pour over the tomato sauce and stir in the pomegranate molasses, if using. Place the lid on the pan and cook over medium low heat for 45 minutes, turning occasionally, until the eggplants are very soft.
Scatter the fried bread on the base of a serving platter, spoon over the eggplants and sauce. Combine the yoghurt and tahini; spoon over the top eggplants. Garnish with fried onion, pomegranate arils and the extra toasted pine nuts.
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