Roasted eggplants stuffed with a spicy ground beef mixture.
Prep Time:30 minutes
Cook Time:50 minutes
Total Time:1 hour 20 minutes
4 eggplants (I cut one of them crosswise as it was so big)
150g minced beef
4 green peppers (2 for filling, 2 for topping)
2 big tomatoes (1 ½ for filling, ½ for topping)
1 onion, diced
7 tbsp olive oil (5 for eggplants, 2 for the filling)
Ground black pepper
½ bunch parsley, finely chopped
1 cup water
1 tbsp pepper or tomato paste
Preheat the oven to 200C.
Wash and peel eggplants lengthwise with strips. Cut them crosswise if they are too long. Leave its stem as in picture.
If you want to remove the bitterness of eggplants, wait them in salted water for 15 minutes, squeeze gently and pat with paper towel. Poke holes on each eggplant to make them cook quicker.
Lay a baking sheet in an oven tray and place the eggplants here. Then oil the eggplants (1tbsp oil for each). Cook until tender (about 30 min).
Split their bellies gently with a knife. Give a boat shape with a spoon.
You can prepare the filling when you put the eggplants in oven.
Heat 2tbsp olive oil in a pan and saute the onion. Add minced beef, salt, black pepper and stir. Dice 1 tomato and add it to the pan when minced beef gets light brown. Continue stirring until there is very little water left and take it from heat. Add parsley and mix well.
Stuff the eggplant bellies with this filling mixture and place them in an oven tray.
Slice 1 tomato and 2 peppers and place them on stuffed eggplant bellies.
Mix 1 tbsp pepper or tomato paste with 1 cup water and get a reddish water. Pour it directly in the oven tray.
Drizzle little olive oil on each and cook them at 200C until tomatoes and green peppers are done (about 20 min).
Fried or roasted eggplants are stuffed with a cooked ground beef mixture and then baked in oven.
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