Moroccan Stuffed Eggplant

Directions

1. Slice the eggplant in half lengthways. Score the flesh in a criss-cross pattern, drizzle with olive oil and season with salt and pepper.

2. Place in the airfryer cut side up and cook at 180°C for 15–18 minutes until soft and tender.

3. Remove and carefully scoop out some of the flesh, leaving a thick border so it holds its shape. Roughly chop the scooped flesh.

4. Heat olive oil in a pan over medium heat. Add beef mince and cook until browned.

5. Add onion, chopped eggplant flesh. Cook for 2–3 minutes until softened.

6. Stir through Mingle Moroccan BBQ Rub, tomato paste. Cook for another 3–4 minutes until rich and fragrant.

7. Spoon the mixture back into the eggplant halves, packing it in so they look generously stuffed.

8. Return to the airfryer at 180°C for 5–8 minutes until slightly caramelised on top.

Tahini Drizzle:

1. Mix tahini, Greek yoghurt, lemon juice, salt and a splash of water until smooth.

2. Serve

3. Drizzle the tahini sauce over the stuffed eggplant and finish with herbs if desired.