Method 
Serves 4
1. Slice eggplant lengthways and score. Rub flesh with olive oil and grill until ¾ cooked. Scoop out half the flesh – reserving shells, once cool enough to handle.
2. In a pan, sauté onion and garlic in olive oil until tender. Add reserved eggplant flesh. Add in cumin and oregano. Spoon in crushed tomato. Cook out for 2 minutes.
3. Spoon mixture into eggplant shells, then place shells into pan with vegetable stock.
4. Bake at 180°C for 20 minutes.
5. Remove and serve shells, using the stock as a sauce on top.
This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.
