Moroccan Stuffed Eggplant

2 eggplants
2 Tbsp Persian Lime Olive Oil
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp Extra Virgin Olive Oil
1/2 lb ground beef or lamb
1 Tbsp Ras el Hanout
1/4 Cup dried apricots, chopped
1/4 Cup roasted almonds, chopped
1/2 Cup cooked couscous
1 Tbsp Harissa Olive Oil
Salt & Pepper to taste

Preheat oven to 400°F. On a sheet pan, split the eggplant in half, lengthwise, and rub cut surfaces with Persian Lime Olive Oil. Place eggplant, cut side down, on the baking sheet and roast for 20 minutes.

While eggplant is roasting, sauté the onion and garlic in extra virgin olive oil, and brown the beef or lamb. When the eggplant is finished roasting, remove baking sheet from oven and scoop out the insides of the eggplant, reserving the outer skin. Chop the eggplant and add to the beef (or lamb), along with the Ras el Hanout blend, dried apricot, almonds and couscous. Mix ingredients thoroughly and then stuff mixture into eggplant halves. Arrange stuffed eggplant on baking sheets, this time stuffed-side-up. Return sheet to oven and bake at 350°F for 20 minutes, until eggplant is warmed through. Finish by drizzling with a little Harissa Olive Oil before serving.