Meat Stuffed Aubergine (Eggplant) – Sedernight

Ingredients

• 4 small aubergines (eggplants), halved lengthwise
• 60ml (¼ cup) olive oil
• Salt and ground black pepper
• 1 medium onion, minced
• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
• 400g (14 ounces) minced (ground) beef
• ½ teaspoon dried oregano
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon cayenne pepper
• 500g plum tomatoes (3 to 4 tomatoes), cored, seeded, and chopped small
• ¼ cup pine nuts, toasted
• 1 tablespoon red wine vinegar
• 2 tablespoons minced fresh parsley leaves
• 400g (14 ounces) cherry tomatoes, preferably on the vine