Baked Eggplant with Meat

Ingredients

• 4 piece large eggplants
• 400 g ground beef
• 2 piece medium onions
• 3 clove garlic cloves
• 2 piece medium tomatoes
• 2 tbsp tomato paste
• 6 tbsp olive oil
• 1 bunch fresh parsley
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 300 ml hot water

Instructions

1. Prepare the eggplants

   Wash and dry the eggplants, then peel them in alternating strips to create a striped pattern. Cut a deep slit lengthwise down each eggplant, about 3cm deep, leaving 2cm at each end intact. Sprinkle salt inside the slits and let rest for 30 minutes until they release their bitter juices. Do not cut all the way through or the eggplants will fall apart.

2. Fry the eggplants

   Heat 4 tbsp olive oil in a large skillet over medium heat for 2 minutes. Pat the eggplants dry and fry them for 8-10 minutes, turning carefully, until golden brown and tender when pierced with a fork. The skin should be glossy and slightly wrinkled. Do not overcook or they will become mushy.

3. Prepare the filling

   Finely dice the onions into 5mm pieces and mince the garlic. Dice the tomatoes into small cubes, removing seeds. Chop the parsley finely. Heat 2 tbsp olive oil in the same skillet over medium heat for 1 minute, then add onions and cook for 6-8 minutes until soft and translucent. Do not let them brown.

4. Cook the meat mixture

   Add the minced garlic and cook for 1 minute until fragrant. Add ground beef and cook over medium-high heat for 8-10 minutes, breaking it up with a wooden spoon until browned and no pink remains. Add tomato paste, paprika, salt, and pepper, stirring for 2 minutes until the paste darkens. Do not let the mixture stick to the bottom.

5. Complete the filling

   Add the diced tomatoes and half the parsley to the meat mixture. Cook over medium heat for 5-6 minutes until tomatoes soften and release their juices. The mixture should be moist but not watery. Taste and adjust seasoning. Do not let it dry out completely.

6. Stuff and arrange

   Preheat oven to 180°C. Carefully open the slits in the eggplants and stuff generously with the meat mixture, mounding it slightly on top. Arrange in a baking dish and pour hot water around the eggplants, not over them. The water should come halfway up the sides. Do not pour water directly on the filling.

7. Bake until tender

   Cover with foil and bake for 35-40 minutes until the eggplants are completely tender and the filling is heated through. Remove foil for the last 10 minutes to allow slight browning on top. The eggplant should yield easily to a fork. Do not overbake or the eggplants will collapse.

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