Start this recipe by cutting the aubergines in half horizontally. Season with salt and pepper, drizzle with a tbsp of oil and bake in the oven for 20 minutes to soften. Meanwhile, heat the remaining oil in a pan and fry the onion and garlic for 3 minutes. Add in the spices and fry for a minute before adding in the mince. Season well with salt and pepper and brown for 3 minutes. Add in the tomato puree, tomatoes and a glass of water and cook for a few minutes. Remove off the heat, stir in the parsley and spoon the mixture over the cooked aubergine halves. Sprinkle over the shredded mozzarella and pine nuts and continue to cook in the oven at 200`c for 15 minutes. Serve the stuffed aubergines sprinkled with the pomegranate kernels.

Serves 2-4

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