Stuffed eggplant with tahini sauce

1 In a small bowl, combine spices.

2 Preheat oven to 200°C and line a baking tray. Slice eggplants in half lengthwise and score the flesh in criss-cross patterns. On lined tray place eggplant, spray with olive oil and sprinkle with half of the spice mix. Bake for 20-25 minutes while you prepare the filling.

3 In a large frying pan, heat olive oil over medium-high. Add onion, remaining spice mix, garlic and mince and cook until mince is browned, about 10 minutes. Add cherry tomatoes and cooked rice and cook, stirring often, for another 5 minutes. Remove pan from heat and add spinach. Stir to combine spinach and mince and set aside.

4 In a bowl, combine tahini sauce ingredients. Set aside until ready to serve. (Thin the sauce with a tablespoon or two of water if desired).

5 Remove eggplant halves from oven and scoop out the majority of the flesh. Stir into the mince mixture then divide between the eggplant shells. Place back in the oven for 5 minutes.

6 Serve stuffed eggplants on a bed of mesclun and drizzle over tahini sauce. Garnish with pomegranate seeds and mint.