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For the Eggplants:
- 4 eggplants
- 4-5 tablespoons of olive oil
- Paprika to taste
- Salt and pepper to taste
For the Filling:
- 500 g of lean minced meat (approximately 1.1 pounds)
- 3 tomatoes
- 1 red pepper, diced
- 1 onion, chopped
- 200 ml of water (approximately 3/4 cup plus 1 tablespoon)
- A drizzle of olive oil
- 25 g of tomato paste (approximately 2 tablespoons)
- 4 cloves of garlic, minced
- Chilli flakes (optional)
- Spices to taste
- Salt and pepper to taste
For Garnishing:
- 150g of grated light cheese (approximately 1 1/2 cups)
- 2-3 sprigs of chopped parsley
Preparation:
Preparing the Eggplants:
