YUMM! Are you a vegetarian? or have any veggie friends? This recipe is PERFECT! 

Serves: 4 (1 boat each)
2 medium eggplants 
3 tbsp olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
1 small red chilli, finely sliced
1 tsp cumin
1 tsp dried oregano
1/4 tsp cinnamon
1/2 tsp tomato paste
400ml can chopped tomato’s 
Pinch of salt (be generous!) 
Pinch of pepper (be generous!)
2 tbs chopped fresh parsley
20g Feta cheese (optional, remove if vegan) 


  1. Preheat oven to 180 degrees celsius.
  2. Slice eggplants in half and coat with olive oil.
  3. On a lined baking tray, Place into the oven for 20 minutes or until eggplant is almost cooked through. To test this, prick the flesh with a fork or skewer. If they’re soft, it’s ready! 
  4. Remove from the oven and let them cool for 5-10 minutes. 
  5. Scoop out the flesh of the eggplant making sure the outside of the shell is still intact - keep eggplant flesh aside as you'll need this for later. 
  6. Over high heat on a nonstick pan saute olive oil, chilli, onion and garlic until browned. 
  7. Add cumin, oregano, cinnamon and reserved eggplant flesh and cook for a further 3 minutes. 
  8. Add chopped tomatoes, salt and pepper and mix through thoroughly. When mixture is combined take off heat and set aside.
  9. Add the mixture to the eggplant skins and place back onto the lined baking tray.
  10. Place into in the oven again for roughly 20 minutes.
  11. Sprinkle with fresh parsley and feta.