Preheat the oven to 200 °C (180 °C fan). Halve the aubergines lengthways, score the flesh in a criss-cross pattern, brush with olive oil and season with sea salt. Bake on a baking tray for 30–35 min until soft.
Meanwhile, peel and finely chop the onion and garlic. Fry the beef mince in a hot frying pan until crumbly and browned.
Add the onion and garlic to the beef mince and cook briefly for 1–2 min. Stir in the cinnamon and cumin and toast them briefly so the spices release their aroma.
Add the tomatoes and let everything cook down over a medium heat until you have a thick filling. Season to taste with sea salt.
Take the soft aubergines out of the oven and lightly press the flesh down with a fork to make a hollow. Spoon the mince and tomato mixture on top.
Sprinkle with parsley and finish with a little olive oil if you like. Serve warm.
Good to know
A dish like this looks like a lot of work but is pleasantly uncomplicated. The aubergine turns soft and juicy, the filling deeply savoury and full of tomato. Just right when you want something warm, hearty and filling.
Swaps
Beef mince → lamb mince (slightly stronger flavour, similar protein content) | Parsley → mint (fresh herby note) | Cinnamon → baharat (broader spice profile, often with a similar warm, spicy character) | Olive oil → ghee (stable at high heat and full-bodied)
Allergens
The recipe is naturally gluten-free and dairy-free, as long as you only use olive oil; for children, season mildly, and in pregnancy it's fine as long as the beef mince is cooked through.
