Mediterranean stuffed eggplant

Serves 4

Ingredients:

• Olive oil spray

• 2 eggplants - total weight 18 ounces

• 1/2 teaspoon of salt

• ½ teaspoon of pepper

• 3/4 pound ground beef or lamb

• 1/4 teaspoon cumin

• ½ cup chopped onion

• 1 chopped red pepper

Preparation

• Preheat oven to 390F / 200C

• Cut the eggplants in half lengthwise. Spray with cooking spray and sprinkle with salt and pepper.

• Bake with the cut ends up for 30 minutes.

• Meanwhile, heat the Fritolin in a pan. Add half the chopped onion and the meat. Cook until browned. Break up any chunks. Add the cumin, salt, and pepper. Stir. Remove the meat from the pan and set aside.

• In the same oil in which the meat was cooked, add the other half of the onion and the bell pepper. Cook for a few minutes over high heat. Don't cook the vegetables completely, so they're still crunchy.

• When the eggplant is finished cooking, carefully (because it's hot) remove the seeds with a spoon. Serve hot!