From 2a9eb93a134b5930630bc9ea64d11dd0925c6dfe Mon Sep 17 00:00:00 2001
From: medusa <newton214@gmail.com>
Date: Sat, 13 Jul 2024 03:42:43 +0000
Subject: [PATCH] Add food_related/stuffed_eggplant.md

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+# Stuffed Eggplant Recipe
+
+## Ingredients
+
+For the eggplant:
+- 2 medium eggplants
+- 2 tbsp olive oil
+- Salt and pepper to taste
+- 1 tsp sweet paprika
+- 1 tsp dried oregano
+
+For the filling:
+- 1 medium onion, finely chopped
+- 2 tbsp olive oil
+- 2 bell peppers, diced
+- 2 cloves of garlic, minced
+- 300g minced meat (beef or lamb)
+- 1 tsp sweet paprika
+- 1 tsp ground cumin
+- 1/2 tsp ground ginger
+- 2 tbsp fresh coriander, chopped
+- 250g tomato puree
+- 150ml water
+- Salt and pepper to taste
+
+For the topping:
+- 150g mozzarella cheese, grated
+- 60g Parmesan cheese, grated
+- 1 tsp dried oregano
+- 1 tbsp olive oil
+
+## Instructions
+
+1. Preheat the oven to 180°C (350°F).
+
+2. Prepare the eggplants:
+   - Cut the eggplants in half lengthwise.
+   - Score the flesh in a diamond pattern, being careful not to cut through the skin.
+   - Brush with olive oil and season with salt, pepper, paprika, and oregano.
+   - Place on a baking sheet, cut side up, and bake for about 20 minutes until softened.
+
+3. While the eggplants are baking, prepare the filling:
+   - Heat olive oil in a large pan over medium heat.
+   - Sauté the onion until translucent, about 5 minutes.
+   - Add peppers and garlic, cook for another 3 minutes.
+   - Add the minced meat, breaking it up with a spoon, and cook until browned.
+   - Stir in paprika, cumin, ginger, and fresh coriander.
+   - Add tomato puree and water. Simmer for 10 minutes until slightly thickened.
+   - Season with salt and pepper to taste.
+
+4. Assemble the dish:
+   - Remove eggplants from the oven and let cool slightly.
+   - Gently scoop out some of the flesh, leaving a border around the edges.
+   - Chop the scooped flesh and mix it into the meat filling.
+   - Fill the eggplant halves with the meat mixture.
+
+5. Add the topping:
+   - Mix the mozzarella and Parmesan cheeses.
+   - Sprinkle the cheese mixture over the filled eggplants.
+   - Sprinkle with dried oregano and drizzle with olive oil.
+
+6. Final baking:
+   - Return the stuffed eggplants to the oven.
+   - Bake for about 15 minutes, or until the cheese is melted and golden.
+
+Serve hot and enjoy your homemade Stuffed Eggplant!
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