Ingredients:
- 8 long eggplants
- 500g ground beef
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 4 ripe tomatoes, finely chopped
- 2 ripe tomatoes, sliced
- 100g water for the meat filling
- 100g water for baking
- Salt
- Pepper
- Sweet paprika
- 1 bunch of parsley
- 1 cinnamon stick
- Olive oil
Instructions:
- Wash the eggplants and score them lengthwise.
- In a deep skillet, heat olive oil over medium heat. Sauté the eggplants on all sides until slightly golden, then place them in a baking dish.
- In the same skillet, sauté the onions, garlic, and ground beef until browned.
- Add the chopped tomatoes, parsley, salt, pepper, paprika, cinnamon stick, and 100g water. Let it simmer over medium heat for about 30 minutes, then remove from heat.
- Meanwhile, open up the scored part of each eggplant to form a “boat” and stuff with the meat mixture.
- Top each filled eggplant with tomato slices, and pour 100g of water into the baking dish.
- Bake in a preheated oven at 170-180°C (340-350°F) for approximately 40-45 minutes, adjusting the time as needed based on your oven.
- If the dish needs more water during baking, add a little to prevent drying out.
Enjoy this delicious dish warm!
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