Lamb & Pine Nut Stuffed Eggplant

Step 1: Using a small sharp knife, cut out flesh from eggplants, leaving a 1cm thick shell annd then finely chop flesh and reserve.

Step 2: Place shalled on a roasting pan drizzle with 2 tablespoons olive oil and season with salt and pepper and then cover with foil and cook in a hot oven (200C) for about 30 minutes, or until tender and then remove and cover to keep warm.

Step 3: Meanwhile, heat a large deep frying pan over a high heat and add spinach with 1 tablespoon olive oil and cook, stirring occasionally, unil wiled and then remove and keep warm.

Step 4: Add mince to frying pan in two batches and cook, stirring occasionally, over a high heat until browned.

Step 5: Return first batch of cooked mince to pan with sauce, 1/4 cup water and reserved eggplant and cook, stirring occasionally, for about 5 minutes or until sauce thickens and eggplant is tender and then stir in pine nuts and season with salt and pepper.

Step 6: Divide mixture among eggplant shells and serve over spinach and topped with a good dollop of tzatziki, any left over tzatziki can be served on the side for those who would like more.