2 medium eggplants, halved lengthways
1/3 cup olive oil
2 garlic cloves, crushed
500g beef mince
2 tomatoes, finely chopped
2 tablespoon dry breadcrumbs
Preheat oven to hot 200 degrees C.
Using a small knife and a spoon, carefully remove flesh from eggplant without breaking the skin. Chop flesh coarsely.
Place eggplant halves onto a baking tray, cut side-up. Drizzle with 1 tablespoon oil. Bake 10 - 15 minutes, until golden and tender. Remove from pan. Set aside.
In the same pan, heat remaining oil, on high. Saute garlic for 30 seconds. Add mince cook for 4-5 minutes, until well browned, breaking up lumps with back of spoon.
Return eggplant to pan with seasoning, cook, stirring, for 1 minute, until fragrant. Stir in tomato and season to taste.
Fill eggplant halves with mince mixture. Sprinkle with breadcrumbs. Bake for 25 - 30 minutes, until golden and tender.