Stuffed Eggplant - cooking recipe

Ingredients

2 medium eggplant, halved lengthwise
4 tbsp olive oil
2 cloves garlic, crushed
1 lb ground beef, pork or chicken
1 tbsp Moroccan seasoning
2 None tomatoes, finely chopped
2 tbsp dried breadcrumbs
1 small cucumber, halved lengthwise, seeded and sliced
12 None cherry tomatoes, halved
2 tbsp fresh cilantro leaves
None None Red wine vinegar, for drizzling

Preparation

Preheat the oven to 400\u00b0F. 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.
Bake for 10-15 mins, until tender.
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.
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.
Return eggplant flesh to pan with seasoning. Cook, stirring, for 1 min, until fragrant. Stir in chopped tomatoes and season to taste.
Fill eggplant halves with meat mixture. Sprinkle with breadcrumbs.
Bake for 25-30 mins, until golden and tender.
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.