- Trim the eggplants and peel them on the sides. Cut them lengthways into four slices.
- In a small bowl, mix olive oil with paprika, salt, and pepper.
- Place the eggplant slices on a baking tray lined with parchment paper. Brush them on both sides with the flavored oil mix.
- Bake in a preheated oven at 200°C for 30 minutes.
Preparing the Filling:
- Roughly cut the tomatoes and blend them to obtain a smooth puree.
- In a non-stick pan, heat a drizzle of olive oil. Add chopped onion and minced garlic. Sauté until golden.
- Add the minced meat and cook until browned.
- Stir in diced red pepper, followed by the blended tomatoes, tomato paste, chilli flakes (if using), salt, pepper, and spices. Add water and simmer for 5 minutes.
Stuffing the Eggplants:
- Transfer half of the baked eggplant slices to a baking tray. Top each slice with a portion of the cooked minced meat mixture.
- Sprinkle grated cheese over the filling.
- Cover each filled eggplant slice with another slice of baked eggplant.
- Repeat the process with the remaining ingredients.
Final Cooking:
- Bake the stuffed eggplants in the preheated oven for 15 minutes at 200°C.
- Once cooked, garnish the stuffed eggplants with chopped parsley before serving.
Enjoy!
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