Stuffed Eggplants

I've always loved stuffed eggplants. Growing up in a large family, my mother would often make this dish for dinner when she wanted something warm and filling that was also budget-friendly. We would each get our own eggplant half, which we would then smother in tomato sauce (and sometimes cheese!).

As I got older, I started to experiment with different ways to make stuffed eggplants. I've tried different fillings, such as ground beef, lamb, and even vegetables. I've also tried different cooking methods, including baking, frying, and grilling. But no matter how I make them, stuffed eggplants always remind me of home and family. This recipe is for a simple and delicious stuffed eggplant dish that is sure to please everyone at the table. It's made with ground beef, rice, tomatoes, and spices, and it's baked until the eggplants are tender and the filling is cooked through. Serve with a side of tomato sauce or yogurt for a complete meal.

Step-by-step

• Peel eggplants leaving lengthwise stripes and then put them in salty cold water for 10 minutes.
• Dry them well and fry them as a whole in a pan with oil
• Place eggplants in an oven safe dish.
• In a deep frying pan, heat oil.
• Add onions and cover let them sweat 4-5 minutes.
• Add garlic and cook 1-2 minutes
• Add ground beef. Cook until ground meat soaks all the juice it let's out.
• Add diced tomato. Stir until cooked. Turn it off.
• Add chopped parsley, salt and pepper to taste and mix well.
• With the help of two spoons. Slit eggplants into two. But, leave the tops and bottoms attached.
• Stuff eggplants with ground beef mixture.
• Pour a few spoons of water into the baking dish and bake in a preheated oven at 200°C until the peppers are nicely baked