Ingredients

• 4 piece large eggplants
• 300 g ground beef
• 1 piece medium onion
• 3 tbsp long grain rice
• 1 bunch fresh parsley
• 3 clove garlic cloves
• 400 g canned crushed tomatoes
• 2 tbsp tomato paste
• 100 ml olive oil
• 200 ml vegetable oil for frying
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp sugar

Instructions

1. Prepare the eggplants

   Peel eggplants in alternating strips leaving some skin on. Cut each eggplant in half lengthwise and sprinkle generously with salt. Let them sit for 30 minutes until they release their bitter juices and become slightly soft to touch. Do not skip the salting step or the eggplants will taste bitter.

2. Fry the eggplants

   Pat eggplants completely dry with paper towels. Heat vegetable oil to medium-high heat for 2-3 minutes until it shimmers. Fry eggplant halves for 4-5 minutes per side until golden brown and tender when pierced with a fork. Do not overcrowd the pan or they will steam instead of fry.

3. Hollow out eggplants

   Let fried eggplants cool for 5 minutes until safe to handle. Using a spoon, carefully scoop out the flesh leaving 1cm walls intact. Chop the removed flesh into small cubes and set aside. Do not break through the skin or the stuffing will leak out.

4. Cook the filling

   Finely chop onion and garlic. Heat 3 tbsp olive oil in a large pan over medium heat for 1 minute. Add onion and cook for 5-6 minutes until soft and translucent. Add garlic and ground beef, cooking for 8-10 minutes until meat is browned and crumbly. Do not cook on high heat or the meat will become tough.

5. Add rice and seasonings

   Add rice, chopped eggplant flesh, salt, pepper, and chopped parsley to the meat mixture. Cook over low heat for 3-4 minutes until rice is lightly toasted and mixture is well combined. The mixture should be moist but not wet. Do not add liquid as the rice will cook in the oven.

6. Stuff the eggplants

   Arrange hollowed eggplants in a baking dish cut-side up. Generously fill each cavity with the meat mixture, mounding it slightly on top. Press filling gently into place for 30 seconds until compact. Do not overstuff or the filling will spill over during baking.

7. Prepare tomato sauce

   Mix crushed tomatoes, tomato paste, remaining olive oil, sugar, and 200ml hot water in a bowl. Pour this sauce around the stuffed eggplants, not over them. The liquid should come halfway up the sides. Do not pour sauce directly on the filling or it will wash away.

8. Bake until tender

   Cover with foil and bake at 180°C for 45-50 minutes until eggplants are completely tender and rice is cooked through. Remove foil and bake 10 more minutes until tops are lightly golden. The sauce should be bubbling and slightly reduced. Do not overbake or eggplants will collapse.

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