1/2 White onion diced
150gr Turkey mince lamb mince also works well.
1/2 Red Pepper
125gr Cheddar grated
1Tbsp The Greedy Fox Moroccan Seasoning
1tsp rape seed oil or your healthier alternative
Pre heat oven 180 deg
Cut The aubergine in half lengthways and score the flesh in a criss-cross pattern being careful not to cut all the way through. Place in a baking dish side by side and brush with a little oil and season with salt and pepper.
Bake for 30mins or until flesh is soft and tender.
Meanwhile heat your oil in a pan and fry the onion and The Greedy Fox Moroccan Seasoning and red pepper over a medium heat for 10 mins Add the Turkey mince and fry for another 4-5mins. Stir in the tomato passata and simmer for 2 mins. Taste and season if you think it needs it.
Remove the Aubergines from the oven and scoop out the flesh making sure to leave the skins intact and a small layer of flesh in the bottom.
Mix the flesh with the Turkey mix and fill the Aubergine boats top with cheese and coriander.
Turn oven up to 220deg and return Aubergines to the oven and bake for 10mins or until the cheese is bubbly and golden.