Twice Baked Eggplant with Feta, Toasted Almonds & Mint - Brooke Kelly Nutrition

Ingredients

• 3 whole medium sized eggplants or 2 large
• 100ml water
• 2 tbsp extra virgin olive oil, plus 1 tbsp extra
• 500g beef mince
• ½ tsp paprika
• 1 tsp cumin
• ½ tsp turmeric
• ¼ tsp cinnamon
• ½ tsp dried chilli flakes
• 2 tsp salt
• ¼ tsp black pepper
• 1 red onion, finely diced
• 6 cloves garlic, finely sliced
• 2 tbsp tomato paste
• 2 tbsp sherry vinegar or red wine vinegar
• 400g canned whole peeled tomatoes
• 2 tbsp soy sauce
• 20g parsley, finely chopped
• 100g danish feta
• ¼ cup flaked almonds, toasted
• 10g fresh mint leaves