Ingredients
Directions
- 1
Place eggplants, flesh up on a baking paper lined tray. Using the tip of a knife, score the flesh into a diamond cross-hatch. Drizzle over a generous dose of oil olive season well with salt and pepper. Bake at 200C for about 45-50 minutes until browned and soften.
- 2
Make mince: fry up mince in some olive oil and a knob of butter until browned. Season to taste.
- 3
Add chickpeas, tomato paste, cinnamon (1/4 tsp), paprika (1 tbsp) and cumin (1/4 tsp) and maple syrup - fry up until crispy and fragrant. Season to taste.
- 4
Add in 3/4 cup of water and cook down for about 10-15 minutes. Fold through parsley.
- 5
Fill eggplants with meat mixture, top with mozzarella cheese and bake until melted and brown on top.
