Stuffed Eggplant

Directions

1. 1
   Preheat the oven to 400°F. Using a small knife and a spoon, carefully remove flesh from eggplant without breaking the skin. Place eggplant halves on a baking pan, cut side-up. Drizzle with 1 tbsp of the oil.
2. 2
   Bake for 10-15 mins, until tender.
3. 3
   Meanwhile, coarsely chop eggplant flesh. Heat 2 tbsp of the oil in a large skillet on medium heat. Saute eggplant flesh for 3-5 mins, until golden and tender. Remove from pan. Set aside.
4. 4
   Heat remaining 1 tbsp oil oil in same pan on high heat. Saute garlic for 30 seconds. Add ground meat. Cook for 4-5 mins, until well browned, breaking up lumps with back of spoon.
5. 5
   Return eggplant flesh to pan with seasoning. Cook, stirring, for 1 min, until fragrant. Stir in chopped tomatoes and season to taste.
6. 6
   Fill eggplant halves with meat mixture. Sprinkle with breadcrumbs.
7. 7
   Bake for 25-30 mins, until golden and tender.
8. 8
   Toss the cucumber, cherry tomatoes and cilantro leaves with a little olive oil and red wine vinegar. Season to taste. Serve with the stuffed eggplant.