Open Faced Aubergine

Open Faced Aubergine


Number of Servings: 4
  • 2 Aubergines, halved lengthwise.
  • 1/4 kg Ground beef.
  • 6 tbs Olive oil.
  • 1 Small onion, finely chopped.
  • 2 tbs Pine nuts.
  • 2 tbs Walnuts, chopped.
  • 2 tbs Tomato paste.
  • 2 tbs Pomegranate molasses.
  • 1 tbs Ground cumin.
  • 1 ts Ground cinnamon.
  • 1/2 ts Paprika.
  • 1 ts Sugar.
  • Nutmeg.
  • Salt and pepper.
  • Handful of parsley, chopped.


  1. Preheat the oven to 200 Celsius.
  2. Place the aubergines skin side down, make some cuts on the flesh, and pour on each 1 tbs of olive oil. Add some salt and black pepper.
  3. Cook in the oven for 20 mins until they become soft, then broil for 10 mins.
  4. Pour the remaining olive oil into a non-stick pan and Sauté the onions with the cumin and cinnamon and cook until the onions are translucent.
  5. Add the beef and cook until browned, then add the tomato paste and pomegranate molasses and cook for a couple of minutes.
  6. Add the sugar, nutmeg, salt and pepper, pine nuts and walnuts. Mix well.
  7. Lastly, add the chopped parsley and turn off the heat.
  8. Scoop some of the cooked meat into each of the aubergines and garnish with some more parsley.

Add a Comment

Your email address will not be published. Required fields are marked *