1½ tsp of each of the following: black pepper, cumin, chilli flakes. salt
3 tomatoes
3 long green peppers (can be sweet or spicy)
2 Tbsp chopped parsley
Instructions
Preheat oven to 170C
Peel the aubergine in stripes using a peeler
Gently cut off the stem
Place the aubergine on a baking tray and bake in oven for around 45 minutes to 1 hour, turning every 10 to 15 minutes or so until pale golden and wrinkled all over
Fry onion in oil for 4 minutes
Add mince and mix around, adding 2 Tbsp water after a minute
Add the tomato and pepper pastes and mix well
Add all the spices and salt
Cook slowly until nearly all the water has evaporated, taking around 15 minutes
Remove aubergines from oven when cooked and allow to cool
Cut down the middle of the cooled aubergines, taking care not to go through the whole aubergine and leaving a centimetre at each end
Gently widen the aubergine split using a dessert or table spoon, working the vegie open like a little boat
Place the aubergines back on the baking tray and fill them with the meat mixture
Place wedges of tomato and green pepper on them
Pour ¾ cup water around the aubergines
Bake 180C for 40 minutes until the peppers on top look well cooked and just a little water remains
Sprinkle parsley on top of the baked aubergines and serve
Recipe by Pantry Fun at https://pantryfun.com/baked-aubergine/