Eggplant Mexicana

Preheat the oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.

Cut the eggplants in half lengthways. Score the flesh into small cubes, then scoop it out with a teaspoon and transfer to a large non-stick frying pan. Place the eggplant shells on the prepared tray, lightly spray with olive oil and season with freshly ground black pepper. Bake for 15 minutes.

Meanwhile, heat the frying pan with the eggplant cubes over medium– high heat. Add the minced beef and cook, stirring and breaking up any large lumps with the back of a spoon, for 10 minutes or until cooked and golden. Add the tomato paste and spice mix and cook, stirring, for 1 minute or until fragrant. Add the kidney beans and 1 cup (250 ml) water. Reduce the heat to low–medium and cook, stirring occasionally, for 6–8 minutes or until the sauce has reduced slightly and the eggplant is soft.

Combine the tomato, celery, cucumber and coriander in a bowl. Season with freshly ground black pepper.

Spoon the beef mixture evenly into the eggplant shells, then transfer to serving plates. Top with avocado slices, then spoon over the tomato mixture. Serve hot with lime wedges.

TIP: You will need two 400 g tins of red kidney beans for this recipe. Store any leftover beans in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

TIP: Make it Vegetarian: Replace the beef mince with vegetarian mince.