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