Roasted Eggplant Boats with Spiced Beef and Goat Cheese with Sautéed Garlic Spinach

Preheat oven to 200°C; halve eggplants lengthwise and score the flesh in a crosshatch pattern without cutting through the skin; brush generously with olive oil, season with salt and pepper, and place cut-side down on a baking sheet; roast for 25 minutes until flesh is completely soft and golden.

While eggplants roast, heat olive oil in a skillet over medium heat; cook ground beef for 5 minutes until well browned, breaking it apart with a spoon; add diced onion, diced bell pepper, minced garlic, cumin, oregano, cinnamon, and tomato paste; cook 4 more minutes, stirring frequently; add diced tomatoes and simmer for 5 minutes until mixture is thick; season with salt and pepper, then stir in chopped walnuts.

Remove eggplants from oven and flip cut-side up; gently press the center flesh down with a spoon to create a shallow well; pile the spiced beef filling generously into each half, top with crumbled goat cheese, and return to the oven at 200°C for 10 minutes until cheese softens and begins to turn golden.

While eggplants finish baking, heat olive oil in a large skillet over medium heat; add minced garlic and sauté for 1 minute until fragrant but not browned; add fresh spinach in handfuls, stirring for 3-4 minutes until wilted and bright green; season with salt and pepper.