Ingredients

• 2 x Medium eggplants or as required - allow half eggplant per person

• Olive oil

• 600g Premium Beef mince

• 150g Orzo pasta - Risoni pasta would work

• 1 x Medium brown onion - diced

• 2 x Medium sticks celery - washed and finely diced

• 2 x Tablespoons of tomato paste

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

• 1 x Tin Italian diced tomatoes

• 1 x Teaspoons allspice - must be freshly ground

• 2 x Teaspoons sweet paprika

• 1 x Teaspoon cinnamon - ground

• 1/4 x Teaspoon chili flakes, or more to your taste

• 1/4 x Teaspoon black pepper

• 1/2 x Cup crumbled feta cheese

Preparation

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

Score the inside of the eggplant about 1cm from the edge then criss-cross cut to allow easy removal of the filling once baked. Note: Make sure each criss-cross slice is even and as deep as you can without piercing the eggplant skin.

Next to create the smoky flavour and aroma, coat the eggplant with olive oil then place in a preheated oven at 180c for 30 minutes to soften and lightly crisp the outside skin of the eggplant.

Then when the skin is soft remove the filling of the eggplant with a spoon and set the eggplant and filling aside

In a medium hot pan with a little olive oil, fry onions, celery and garlic until soft and caramelised, (take care not to burn the garlic) then add to the pan tomato paste, chicken stock, spices, mince meat, orzo pasta, tomatoes and the roasted eggplant filling that had been set aside. Stir well, risotto style, then cook until the mince and pasta are fully cooked and the liquid has reduced a little.

Now fill the eggplant shells with the cooked mince combination, sprinkle with the feta cheese and place in a medium oven - 180 degrees for 15 minutes until the eggplant shells are warm.

Important: For true flavour this recipe deserves the very best and freshest spices and true chicken stock.

Comments: Serving suggestion: Green Salad with unsweetened Greek style yoghurt.