Eggplant is such a versatile cooking medium. The Middle East uses it extensively in all forms – fried, basked, roasted and more. It isn’t nearly as popular elsewhere. Here is a recipe that might make this a more popular vegetable in your house.

INGREDIENTS

• 2 medium eggplant (shiny skin, lightweight)
• 1 tsp cooking salt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1.5 tsp EACH coriander, paprika, cumin, ginger powder, turmeric
• 1/2 tsp cinnamon
• 1 lb. Hamburger
• 1 tbsp olive oil
• 1 medium onion, finally chopped
• 1 garlic clove, peeled and minced
• 1 tsp salt
• 2 tbsp tomato paste
• 2 red peppers, seeded and chopped
• 1/4 cup water (if mixture gets too thick)
• Greek onion and fresh coriander/cilantro

INSTRUCTIONS

1. Preheat oven to 350F.
2. Sweat the eggplants: cut onion in half and score in a diamond pattern.
3. Rub surface with salt, put face down on paper towels and let sit for 30 minutes.
4. Squeeze to remove excess water and pat dry. Place on a foil baking tray and bake 45 minutes until softened.
5. Heat the oil in a pan and sauté onion and garlic until golden. Add hamburger meat and brown well. Add all spices, chopped red peppers and tomato paste and cook on low heat for an hour.
6. Top eggplant with the hamburger mixture and decorate with a dollop of Greek yogurt and some fresh coriander.