Ingredients

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

Instructions

1. Prepare the eggplants

   Wash and trim the eggplants, then make a deep lengthwise cut about 3/4 through each eggplant, leaving the ends intact. Brush all surfaces generously with 3 tbsp olive oil and place on a baking sheet. Roast in a preheated 400°F oven for 25-30 minutes until the flesh is tender and golden. Do not overcook or they will collapse.

2. Make the filling base

   Finely dice the onions and mince the garlic. Heat remaining 3 tbsp olive oil in a large skillet over medium heat for 1 minute. Add onions and cook for 8-10 minutes until soft and translucent, stirring occasionally. Add garlic and cook for 1 more minute until fragrant. Do not let the garlic burn or it will taste bitter.

3. Cook the ground beef

   Add ground beef to the skillet and increase heat to medium-high. Cook for 8-10 minutes, breaking up the meat with a spoon, until browned and cooked through. The meat should be well-browned with no pink remaining. Do not overcrowd the pan or the meat will steam instead of browning.

4. Add tomatoes and spices

   Dice the tomatoes and add them to the beef along with tomato paste, cinnamon, allspice, salt, and pepper. Reduce heat to medium-low and cook for 10-12 minutes until tomatoes break down and create a thick sauce. The mixture should be moist but not watery. Do not add liquid if it seems dry initially.

5. Stuff the eggplants

   Gently open the slit in each roasted eggplant and stuff generously with the meat mixture, mounding it slightly on top. Arrange stuffed eggplants in a baking dish and pour hot water around the base. The water should come up about 1cm on the sides. Do not pour water directly over the filling.

6. Final baking

   Cover the baking dish with foil and bake at 375°F for 20-25 minutes until eggplants are very tender and filling is hot throughout. Remove foil for the last 5 minutes to lightly brown the tops. The eggplant should be soft enough to cut with a fork. Do not overbake or the eggplants will fall apart.

7. Garnish and serve

   Remove from oven and let rest for 5 minutes to set. Finely chop fresh parsley and sprinkle over each stuffed eggplant. Serve immediately while hot with the pan juices spooned alongside. The dish should be steaming and aromatic. Do not let it sit too long or it will cool and lose its appeal.

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