INGREDIENTS

• 3 large eggplants halved lengthwise
• 1 small onion finely chopped
• 2 cloves of garlic minced
• 1 package (16 ounces) plant-based ground meat alternative
• ½ cup Joon Pomegranate sauce
• Salt and pepper
• ⅓ cup olive oil
• ½ teaspoon sweet paprika (optional)
• Fresh basil, parsley or pine nuts for garnish

INSTRUCTIONS

1. Preheat oven to 375ºF.
2. Brush the top side of eggplants with oil and score the skin. This prevents moisture from skin making the dish soggy.
3. Roast the eggplants for 20–25 minutes. Allow to cool before removing some of the flesh using a spoon from each half, leaving 1/2 inch behind.
4. In a frying pan use remaining oil to sauté the onions and garlic. Add the meat and cook till the meat is brown and onions are fully cooked.
5. Add seasoning, salt, pepper, paprika and Joon Pomegranate Sauce to the pan.
6. Add the eggplant flesh to the pan and continue to cook for another 5 minutes.
7. Stuff each eggplant with the pomegranate meat mixture.
8. Bake for 30-40 minutes covered with foil to prevent the stuffed eggplants from getting too dry in the process.
9. Garnish with fresh herbs and or pine nuts.