Spinach Stuffed Eggplants

What you’ll need:

• 2 SOF black eggplants, halved 
• 3 tablespoons home-made tomato paste (see previous SOF recipe) or use your own
• 2 SOF tomatoes, chopped (if you don’t have ready tomato sauce)
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1 pinch nutmeg
• 1 tablespoon olive oil
• 30gm SOF dill, chopped
• 200gm SOF spinach
• handful mozzarella cheese shreds
• 1 tablespoon parmesan
• salt and pepper to season

What you’ll do:

1. Preheat the oven to 200c. Place the halves of the black eggplants on a baking sheet then brush with a little olive oil and bake for 20 minutes until tender. Set aside to cool.
2. Meanwhile add half tbsp of olive oil to a frying pan and add the spinach, stir so it doesn’t burn until completely wilted. Remove from the pan and let cool.
3. To make the tomato sauce, add a tbsp of olive oil to the frying pan. Add the finely chopped dill and garlic to the pan. Sauté for 1 minute then add the chopped tomatoes, water, tomato paste, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes.
4. Squeeze out any extra moisture from the wilted spinach then finely chop and add to a large bowl. 
5. Carefully carve the eggplants to get the flesh out without ruining the shell. Add the eggplant flesh with tomato sauce, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined then scoop into eggplants shells.
6. Top with mozzarella then bake in the oven for 10 minutes until the mozzarella is golden and melted and everything is heated right through. Sprinkle chives or dill on top and enjoy!