Stuffed Eggplants with Minced Meat and Cheese

Ingredients

• For the Eggplants:
  • • 2 eggplants, cut into 1-1.5 cm thick pieces
    • 30 ml olive oil
    • Pinch of salt

   

  • • 1/2 teaspoon dried garlic
    • 1/2 teaspoon paprika
    • 1/2 teaspoon oregano

   

  • 1/3 teaspoon pepper
• For the Filling:
  • • 2 peppers, sliced

   

  • • 1 onion, chopped
    • 2 cloves garlic, minced
    • 300 g minced meat (beef, lamb, or chicken)

   

  • • 1/2 teaspoon paprika
    • 8 g ginger, finely grated
    • 1/3 teaspoon cumin

   

  • • 1/2 teaspoon coriander
    • A bunch of parsley, chopped
    • 200 g tomato puree

   

  • 150 ml water
• For the Topping:
  • • 150 g mozzarella, shredded

   

  • 60 g Parmesan (optional), grated

Directions

• • Prepare the Eggplant:
    1. 1. Preheat the oven to 180°C (350°F).
       2. Lay the eggplant slices on a baking sheet.
       3. Drizzle with 30 ml of olive oil and sprinkle with salt, dried garlic, paprika, oregano, and pepper.

     

    1. Bake for 20 minutes, or until tender and lightly browned.
  • Cook the Filling:
    1. 1. In a large pan, sauté the chopped onion for 2 minutes until softened.

     

    1. 1. Add the sliced peppers and fry for another 5 minutes until tender.
       2. Add the minced garlic and cook for another minute until fragrant.
       3. Stir in the minced meat and cook until browned.

     

    1. Add the paprika, ginger, cumin, coriander, and salt. Stir well.
    2. Pour in the tomato puree and water, then simmer for 10-15 minutes until the filling thickens and all flavors are well combined.

• Assemble and Bake:
  1. 1. Preheat the oven to 180°C (350°F) again.
     2. Spoon the filling into the roasted eggplant slices.
     3. Sprinkle the shredded mozzarella cheese and Parmesan (optional) on top.

   

  1. Return to the oven and bake for another 15 minutes, until the cheese is melted and bubbly.
• Serve:
  1. Garnish with fresh parsley and serve hot.
     Enjoy your stuffed eggplants with a flavorful and cheesy filling!