**INGREDIENTS:**

2 eggplants  
2 large onions  
4 large tomatoes  
2 garlic cloves  
1 bunch of fresh mint  
20 g pine nuts  
1 tsp Ras el Hanout  
Breadcrumbs and dukkah, as needed  
Pomegranate molasses, as needed (optional)

**METHOD:**

Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell. Blanch the shells for about 30 seconds.  
Finely chop the onions and garlic. Roughly chop the eggplant flesh, mint, and tomatoes (peeled if possible).  
Start by sautéing the onions. Once they begin to caramelize, add the garlic and cook for a couple of minutes. Then add the tomatoes, followed by the eggplant.   
Cook for a few minutes, then add 1 teaspoon of Ras el Hanout and season with salt. Cover and cook for about 20 minutes, stirring occasionally.  
Meanwhile, toast the pine nuts in a frying pan with a drizzle of olive oil until golden.  
Once the filling is ready, add the mint and pine nuts and cook for another minute. Remove from the heat and allow it to cool slightly.  
In the meantime, mix the breadcrumbs and dukkah in roughly a 70/30 ratio and preheat the oven to 180°C (fan-assisted/convection).   
Fill the eggplant with the mixture, top with the breadcrumb-dukkah mixture, drizzle with a little olive oil, and bake for about 30 minutes. For extra browning, finish under the grill/broiler for a few minutes.  
Serve with a drizzle of pomegranate molasses and some freshly chopped mint, if desired.

Stuffed Eggplant Middle Eastern Style [homemade]