Ingredients

• Allspice and Ancho Peppers are very much part of Argentinian Cuisine. This recipe has been created so that you may add Chilli or Cayenne Pepper if you choose.

• 2 x Medium eggplants

• 1 x Red Pepper (capsicum) - finely diced

• Olive oil

• 600g Pork and Veal mince. Beef mince would also work well

• 1 x Medium brown onion - diced

• 1 x Ancho pepper - fully seeded. Ancho Peppers give lovely sweet sultana notes

• 2 x Tablespoons of tomato paste

• 1 x Cup best home made rich chicken stock - avoid cardboard supermarket stocks

• 1 x Teaspoon ground cumin

• 1 x Teaspoon ground oregano

• 2 x Teaspoons sweet paprika

• 2 x Teaspoons allspice ground

• Salt and pepper to taste

• 1 x Cup mozzarella cheese.

Preparation

Cut eggplants length wise ( leave portion of stem for presentation )

Score the inside of the eggplant about 2cm from the edge then "cross cut" and remove the filling with a teaspoon. Add a teaspoon of sea salt to the eggplant filling, mix and set aside.

Coat the inside and outside of the eggplant with olive oil then place in the oven at 180c for 45 minutes to soften and lightly crisp the outside skin.

For the Pork and Veal mince, fry onions and garlic until soft,(take care not to burn the garlic) add chicken stock and spices then add the mince, tomato paste, diced red peppers (capsicum) and the eggplant filling that had been set aside. Stir well then cook until the mince nicely done with a smoky eggplant aroma but not overcooked.

Now fill the eggplant casings with the cooked mince and cover with the mozzarella cheese.

Place in a hot oven - 160 degrees for 15 minutes and serve when the cheese is nicely brown

Important: For true flavour this recipe deserves the very best and freshest spices. To buy the best go to Spices

Comments: Serving suggestion: Unsweetened Greek style yoghurt.