Method

• Preheat the oven to 170°c Set a large frying pan over medium-high heat
• When it is hot, add the lamb
• Leave the lamb undisturbed for 2 minutes on that side, let the hot dry skillet sear it
• While the lamb begins to cook, slice the eggplant in half lengthwise
• Score the eggplant with a cross-hatch pattern, then drizzle 1 tablespoon of olive oil slowly over each half, allowing the eggplant to absorb it
• Bake in the preheated oven for 25-30, until tender but not mushy
• When the eggplant has finished baking, remove it from the oven and allow to cool enough to handle
• Scrape out a bit of the eggplant to make a cavity to fill with the lamb mixture
• The eggplant should be barely soft enough to scrape out
• Set aside the scraped-out eggplant
• Break the lamb up into pieces with a spoon, stirring infrequently to allow the flavourful sear to happen on as many sides as possible
• After 5 minutes, add the minced garlic
• Stir the garlic into the lamb for thirty seconds, then add the tomatoes and reserved eggplant
• Add the salt, ras el hanout spice mix, and chilli
• Stir
• Allow the lamb and tomato filling to cook, stirring infrequently until the tomato juice has cooked off and the mixture is thick
• Stir in the spinach just until it is beginning to wilt, then remove the skillet from the heat
• Load the filling into the eggplant halves, and top with pomegranate seeds, pine nuts, oregano, and parsley, if desired
• Serve warm