Ingredients:
For the Eggplants:
4 eggplants
4-5 tablespoons of olive oil
Paprika to taste
Salt and pepper to taste
For the Filling:
500 g of lean minced meat (approximately 1.1 pounds)
3 tomatoes
1 red pepper, diced
1 onion, chopped
200 ml of water (approximately 3/4 cup plus 1 tablespoon)
A drizzle of olive oil
25 g of tomato paste (approximately 2 tablespoons)
4 cloves of garlic, minced
Chilli flakes (optional)
Spices to taste
Salt and pepper to taste
For Garnishing:
150g of grated light cheese (approximately 1 1/2 cups)
2-3 sprigs of chopped parsley
PREPARATION:
Preparing the Eggplants:
Trim the eggplants and peel them on the sides. Cut them lengthways into four slices.
In a small bowl, mix olive oil with paprika, salt, and pepper.
Place the eggplant slices on a baking tray lined with parchment paper. Brush them on both sides with the flavored oil mix.
Bake in a preheated oven at 200°C for 30 minutes.
Preparing the Filling:
Roughly cut the tomatoes and blend them to obtain a smooth puree.
In a non-stick pan, heat a drizzle of olive oil. Add chopped onion and minced garlic. Sauté until golden.
Add the minced meat and cook until browned.
Stir in diced red pepper, followed by the blended tomatoes, tomato paste, chilli flakes (if using), salt, pepper, and spices. Add water and simmer for 5 minutes.
Stuffing the Eggplants:
Transfer half of the baked eggplant slices to a baking tray. Top each slice with a portion of the cooked minced meat mixture.
Sprinkle grated cheese over the filling.
Cover each filled eggplant slice with another slice of baked eggplant.
Repeat the process with the remaining ingredients.
Final Cooking:
Bake the stuffed eggplants in the preheated oven for 15 minutes at 200°C.
Once cooked, garnish the stuffed eggplants with chopped parsley before serving.
Enjoy!