Stuffed Eggplant With Oregano Breadcrumbs - cooking recipe

Ingredients

2 None large eggplants, halved lengthwise
2 tbsp vegetable or olive oil
1 None large Spanish onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1 tsp dried oregano leaves
1 tsp ground allspice
1 lb ground lmab
2 tbsp tomato paste
1 (13.5 oz) can chopped tomatoes
1 cup soft fresh breadcrumbs
2.5 oz Parmesan cheese, grated
None None arugula salad, to serve

Preparation

Preheat oven to 400\u00b0F.
Scoop flesh out of eggplants, leaving a 3/4 inch shell. Finely chop flesh. Reserve 1 cup. Lightly coat eggplant shells with oil. Season. Place on a baking tray and bake for 10 mins.
Heat 1 tbsp oil in a large saucepan over medium heat. Add onion, celery and chopped eggplant. Cook for 6-7 mins, until soft. Add garlic, oregano and allspice. Cook for 1 min, until fragrant. Add ground lamb and cook for 5 mins, until browned. Add tomato paste and cook for 1 min. Add chopped tomatoes and simmer, uncovered, for 10-15 mins, or until mixture thickens.
Distribute between eggplant shells. Combine breadcrumbs and Parmesan and sprinkle over filling. Drizzle with remaining oil and bake for 20-25 mins. Serve with arugula salad.