Baked Eggplant (Print Version)
Ingredients:
01 -
2 eggplants.
02 -
Olive oil.
03 -
Salt and pepper to taste.
04 -
Sweet paprika.
05 -
Oregano.
06 -
1 onion (chopped).
07 -
Olive oil.
08 -
2 bell peppers (any color, chopped).
09 -
2 cloves garlic (minced).
10 -
Salt and pepper to taste.
11 -
300 grams ground meat (beef, lamb, or turkey).
12 -
Sweet paprika.
13 -
Cumin.
14 -
Ginger (a small knob, grated).
15 -
Coriander (ground).
16 -
250 grams tomato puree.
17 -
150 ml water.
18 -
150 grams mozzarella cheese (grated).
19 -
60 grams Parmesan cheese (grated).
20 -
Dried oregano.
21 -
Olive oil.
Instructions:
01 -
Preheat oven to 200°C (400°F). Cut the eggplants in half lengthwise and scoop out most of the flesh, leaving a 1 cm (½ inch) border. Brush with olive oil and season with salt, pepper, sweet paprika, and oregano. Place on a baking sheet.
02 -
Bake the eggplant halves for 20 minutes, or until tender and slightly softened.
03 -
In a large skillet, heat olive oil over medium heat. Cook the chopped onion until softened and translucent.
04 -
Add bell peppers and garlic to the pan. Sauté for another 2-3 minutes.
05 -
Add ground meat to the pan. Cook, breaking it up with a spoon, until browned.
06 -
Season with salt, pepper, sweet paprika, cumin, grated ginger, and ground coriander.
07 -
Stir in the tomato puree and water. Simmer for 10-15 minutes until thickened.
08 -
Fill the baked eggplant halves with the meat mixture. Top with mozzarella and Parmesan cheese, dried oregano, and a drizzle of olive oil.
09 -
Return to the oven and bake for 15-20 minutes, or until cheese is melted and golden brown. Let cool slightly before serving.