# 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!