Eggplant Stuffed with Minced Meat

Ingredients

For the Eggplants:

• 4 eggplants
• 4-5 tablespoons olive oil
• Paprika, to taste
• Salt and pepper, to taste

For the Filling:

• 500 grams (1.1 pounds) lean minced meat
• 3 tomatoes
• 1 red pepper, diced
• 1 onion, chopped
• 200 ml (3/4 cup plus 1 tablespoon) water
• Drizzle of olive oil
• 25 grams (2 tablespoons) tomato paste
• 4 cloves garlic, minced
• Chilli flakes (optional)
• Spices, to taste
• Salt and pepper, to taste

For Garnishing:

• 150 grams (1 1/2 cups) grated light cheese
• 2-3 sprigs of chopped parsley

Preparation

1. Prepare the Eggplants:

1. Trim the eggplants and peel them partially. Slice them lengthwise into four pieces each.
2. In a small bowl, mix olive oil with paprika, salt, and pepper.
3. Arrange the eggplant slices on a baking tray lined with parchment paper. Brush both sides of the slices with the seasoned olive oil.
4. Bake in a preheated oven at 200°C (390°F) for 30 minutes.

2. Prepare the Filling:

1. Roughly chop the tomatoes and blend them into a smooth puree.
2. Heat a drizzle of olive oil in a non-stick pan. Sauté the chopped onion and minced garlic until golden brown.
3. Add the minced meat and cook until browned.
4. Stir in the diced red pepper, followed by the tomato puree, tomato paste, and optional chilli flakes. Season with salt, pepper, and other spices. Add water and simmer for 5 minutes.

3. Stuff the Eggplants:

1. Place half of the baked eggplant slices on a baking tray. Spoon a portion of the cooked minced meat mixture onto each slice.
2. Sprinkle grated cheese over the filling.
3. Top each filled eggplant slice with another slice of baked eggplant.
4. Repeat the process with the remaining eggplant slices and filling.

4. Final Cooking:

1. Bake the assembled stuffed eggplants in the preheated oven at 200°C (390°F) for 15 minutes.
2. Garnish with chopped parsley before serving.

Enjoy your delicious stuffed eggplants!