Savory Stuffed Eggplant Delight

Ingredients

For the Eggplants:

• 4 medium-sized eggplants
• 4-5 tablespoons of olive oil
• Paprika, to taste
• Salt and black pepper, to taste

For the Filling:

• 500g lean ground beef (approximately 1.1 pounds)
• 3 ripe tomatoes
• 1 red bell pepper, diced
• 1 onion, finely chopped
• 200ml water (approximately 3/4 cup plus 1 tablespoon)
• A drizzle of olive oil
• 25g tomato paste (approximately 2 tablespoons)
• 4 cloves garlic, minced
• Chilli flakes, optional
• Your preferred spices, to taste
• Salt and black pepper, to taste

For Garnishing:

• 150g grated light cheese (approximately 1 1/2 cups)
• 2-3 sprigs of fresh parsley, chopped

Instructions

Preparing the Eggplants:

1. Trim the ends of the eggplants and peel them partially, leaving some skin for texture. Slice each eggplant lengthwise into four even slices.
2. In a small bowl, combine olive oil with paprika, salt, and pepper.
3. Arrange the eggplant slices on a baking tray lined with parchment paper. Using a brush, coat each slice on both sides with the seasoned oil mixture.
4. Bake the eggplants in a preheated oven at 200°C (390°F) for 30 minutes, or until they are tender and golden.

Making the Filling:

1. Roughly chop the tomatoes and blend them into a smooth puree.
2. Heat a drizzle of olive oil in a non-stick skillet over medium heat. Add the chopped onion and minced garlic, cooking until they become fragrant and golden.
3. Stir in the ground beef, cooking it until it is nicely browned.
4. Add the diced red pepper, blended tomato puree, tomato paste, chilli flakes (if using), and your chosen spices, salt, and pepper. Stir well and add water. Let the mixture simmer gently for 5 minutes, allowing the flavors to meld.

Assembling the Eggplants:

1. Lay half of the baked eggplant slices on a clean baking tray. Spoon generous portions of the minced meat mixture over each slice.
2. Sprinkle grated cheese evenly on top of the meat filling.
3. Cover each stuffed eggplant slice with another slice of baked eggplant, forming a sandwich-like structure.
4. Repeat the process with the remaining eggplant slices and filling.

Final Cooking:

1. Place the stuffed eggplants back in the preheated oven and bake for an additional 15 minutes at 200°C (390°F), until the cheese melts and turns golden brown.
2. Once ready, garnish with freshly chopped parsley and serve hot.

Enjoy this delicious and wholesome eggplant dish that perfectly balances flavors and textures!