Roasted Eggplant with Spiced Meat or Tofu

1. Roast Eggplant:

   • Preheat oven to 400°F. Slice eggplant lengthwise, spray with oil, sprinkle with salt, and roast 35-40 min, flesh side up.

2. Cook Filling:

   • Heat a skillet over medium with oil spray. Sauté onion and garlic 3-4 min until translucent.

   • Add meat or tofu, break into pieces, and cook 10 min. Season with 1/2 tsp salt and spices (or ras al hanout). Mix and cook through.

3. Assemble & Serve:

   • Spoon the filling over roasted eggplant. Garnish with tahini, pomegranate seeds, and parsley. Enjoy!