Stuffed Eggplants with Savory Minced Meat Filling

Ingredients

For the Eggplants:

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

For the Filling:

• 500g lean minced meat (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, for a hint of heat)
• Spices, to taste
• Salt and pepper, to taste

For Garnishing:

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

Preparation

Preparing the Eggplants:

1. Begin by trimming the eggplants and partially peeling them to create stripes. Slice each eggplant lengthwise into four even slices.
2. In a small bowl, combine the olive oil with paprika, salt, and pepper.
3. Arrange the eggplant slices on a baking tray lined with parchment paper. Brush both sides of the slices generously with the seasoned oil mixture.
4. Preheat your oven to 200°C (392°F) and bake the eggplants for 30 minutes, or until they are tender and lightly golden.

Preparing 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 pan over medium heat. Add the chopped onion and minced garlic, sautéing until golden and fragrant.
3. Incorporate the minced meat into the pan, cooking until it is browned and fully cooked through.
4. Add the diced red pepper, followed by the tomato puree, tomato paste, chilli flakes (if using), salt, pepper, and your preferred spices. Stir well to combine.
5. Pour in the water, reduce the heat to low, and let the mixture simmer for about 5 minutes, allowing the flavors to meld.

Assembling the Stuffed Eggplants:

1. Place half of the baked eggplant slices on a clean baking tray. Spoon the minced meat mixture evenly over each slice.
2. Sprinkle the grated light cheese over the filling for added richness.
3. Cover each filled eggplant slice with another slice of the baked eggplant, creating a sandwich-like structure.
4. Repeat the process with the remaining ingredients.

Final Cooking:

1. Return the stuffed eggplants to the preheated oven and bake for an additional 15 minutes at 200°C (392°F) until the cheese is melted and bubbly.
2. Once done, remove the tray from the oven and garnish the stuffed eggplants with freshly chopped parsley.

Serve warm and enjoy this delightful dish that is sure to please your palate.