Aubergines with beef and pomegranate molasse

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INGREDIENTS

4 aubergines, halved lengthways flesh scored in a criss-cross pattern

600 to 700 g of boiled beef

1 onion

coriander

2 or 3 tablespoons of pomegranate molasse

pomegranate seeds

1 teaspoon of ground cumin

2 tablespoons of olive oil

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DIRECTIONS

Preheat the oven to 190 °C.

Brush the aubergines with olive oil and put on a baking sheet, cook for 20 to 30 minutes until the flesh is soft enough to scoop out. When they are cooled, scoop out the centres, shop the flesh.

In a large frying pan, heating the remaining olive oil fry the onion until soft, add the meet, the flesh of the aubergines, the cumin, coriander, continue to cook and stir for 3 minutes. Remove from heat before add the pomegranate molasse.

Lay the aubergine halves in a baking dish and divide the mixture between them. Bake for 20 minutes.

In order to serve add coriander and pomegranate seeds.

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