Preheat oven to 180c

Cut eggplant in half lengthways leaving the stalk intact, cut crosses into the flesh without cutting skin, place on a tray. Scoop out flesh and place in bowl.

In a frying pan add a little oil and sauté the onions and garlic until soft.
Add the mince and break it up in the pan until browned.
Then add the eggplant flesh, tomatoes, chilli flakes, tomato paste, water, salt and parsley, sauté until cooked.

Once the mixture is cooked, spoon into the eggplant shells, drizzle some olive oil and s sprinkle of sumac on top.

Bake in oven for 40 mins

Remove from oven and let cool slightly.
Serve with a dollop of plain yoghurt on top