Karniyarik (Aubergine Stuffed with Minced Beef)

• 4 medium Aubergine, firm, glossy
• 2 tsp Fine sea salt
• 5 tbsp Extra virgin olive oil
• 2 medium Yellow onion
• 4 cloves Garlic
• 500 g Minced beef
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• ½ tsp Black pepper
• 5 medium Tomato, ripe

1. Heat the oven to 200°C (390°F). Split the aubergines lengthways, keeping the stems on, then score the flesh in a criss-cross without cutting through the skin. Sprinkle with 1 tsp of the fine sea salt and set aside while you start the filling.
2. Warm 2 tbsp of the extra virgin olive oil in a large frying pan over medium heat. Finely chop the yellow onion and cook for 8 to 10 minutes until soft and lightly golden. Crush in the garlic and cook for 1 minute until fragrant.
3. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has evaporated. Stir in the ground cumin, sweet paprika, black pepper and the remaining 1 tsp fine sea salt. Cook for 30 seconds to toast the spices.
4. Grate 3 tomatoes and add them to the pan, then simmer for 8 to 10 minutes until thick and spoonable. Taste and adjust seasoning if needed. Take off the heat.
5. Brush the cut sides of the aubergines with 2 tbsp of the extra virgin olive oil. Arrange them cut-side up in a baking dish and bake for 20 minutes until the flesh has softened and can be pressed down easily. Remove from the oven and keep the oven on.
6. Use a spoon to gently press the softened aubergine flesh down the centre to make a well, without tearing the skin. Spoon the beef mixture into the aubergines, mounding it slightly. Slice the remaining 2 tomatoes and lay a slice or two on top of each.
7. Drizzle the remaining 1 tbsp extra virgin olive oil over the tops. Add 200 ml water to the baking dish around the aubergines, then bake for 18 to 20 minutes until the aubergines are very tender and the tops are lightly browned. Rest for 5 minutes before serving.

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