Moroccan beef-stuffed eggplants

Instructions

1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Cut eggplants in half lengthways. Using a sharp knife, deeply score flesh all over in a crisscross pattern. Cut 1 garlic clove in half. Rub flesh of eggplants with cut side of garlic and drizzle with olive oil. Place eggplant on prepared trays and bake for 40-45 minutes or until soft. Cool slightly.
2. Meanwhile, crush remaining garlic clove. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 4-5 minutes or until softened. Add crushed garlic and cook, stirring, for 1 minute or until fragrant. Add cumin and coriander and cook, stirring, for 1 minute or until fragrant. Add mince and cook, stirring to break up lumps, for 7-8 minutes or until browned. Add harissa, tomatoes and apricot and cook, stirring, for 1 minute.
3. Carefully remove most of the flesh from eggplants, leaving a 1cm-thick shell. Chop eggplant flesh and stir into beef mixture. Spoon beef mixture into eggplant shells and sprinkle with cheese. Bake for 8-10 minutes or until cheese is golden and bubbling. Serve sprinkled with parsley.