Spiced Tomato Stuffed Eggplant

Ingredients

• 7 oz (200 g) eggplant
• 4 tsp (20 ml) extra-virgin olive oil
• 2 1/2 oz (70 g) tomato, chopped
• 3 1/2 oz (100 g) fresh spinach
• 1 tsp (2 g) cumin
• 1 oz (30 g) part-skim mozzarella
• 5 oz (140 g) plain Greek yogurt, 0%
• 2 (6 g) garlic cloves
• 1 tbsp (15 ml) red wine vinegar
• 1 tbsp (3 g) fresh parsley
• 1 1/2 oz (40 g) celery

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Method

1. Heat the oven to 450°F (230°C). Roast the scored eggplant halves in half the olive oil on a rimmed baking sheet 15 minutes, until soft.
2. Cook the chopped tomato with half the cumin until dry, then the spinach.
3. Fill the halves, tear the mozzarella over, bake 4 minutes, until melted.
4. Spoon over the yogurt, beaten with the grated garlic.
5. Foam the last cumin in the rest of the olive oil 30 seconds, pour over with the red wine vinegar and parsley; three days cold, 350°F (180°C). Celery sticks alongside.