2 medium eggplants
2 tbsp lemon juice
1 tbsp MEDITERRANEAN Seasoning Mix
1 large onion, coarsely diced
2 garlic cloves, diced
250g beef mince
3 tbsp red wine
2 medium tomatoes, skinned and diced
Preheat oven to 200°C
Grease casserole dish
Wash eggplants, halve longwise and cut out the pulp leaving a 1cm layer of flesh on the skin. Dice the removed eggplant flesh.
Drizzle lemon juice onto the inside of the eggplant then sprinkle with salt. Place the eggplant halves with the cut side down on paper towel.
Heat olive oil in a large frying pan. Fry the onion and garlic until translucent. Fry the meat until brown and crumbly. Deglaze with red wine.
Add the eggplant and zucchini cubes and fry well. Add tomatoes and spices then cook everything briefly.
Place the eggplant halves into the prepared dish and fill with the mixture. Bake for 30-40 minutes until the filling is bubbling.
Garnish with fresh parsley and serve warm.