1Add 240 ml ~ 1 cup of water to a large frying pan. Cut the eggplants lengthwise and place into the pan in a single layer. Set heat to high and bring to a boil. Cook for 10 minutes or until all of the water has evaporated. Alternatively, drain the water.

2Lightly drizzle or spray with olive oil and fry for another 2-3 minutes on each side.

3In the meantime, make the mince. If using dry mince, rinse it really well under running water using a sieve to rehydrate it. Shake the sieve to drain any excess water. Skip this step if using ready plant-based mince.

4Add mince, tomato paste, syrup, soy sauce, onion and garlic powder to a small saucepan.

5Mix to combine using a spoon or your hands (wear a food-grade glove). Stir fry over medium heat for ~ 5 minutes or until all the excess water has evaporated and the mince is piping hot.

6Add cooked eggplant to plates.

7Load with cooked mince.

8Top with yogurt.

Protein Boost: Add 30 g (~ 2 tbsp) plain protein powder to the yogurt and mix until incorporated.

9Garnish with fresh parsley and sprinkle with ground black pepper for taste.