Stuffed Eggplant Recipe

2 medium-sized eggplants

2 tablespoons olive oil

Salt, to taste

1 teaspoon garlic powder

Pepper, to taste

1 teaspoon sweet paprika

1 teaspoon dried oregano

For the Filling:

1 onion, diced

2 tablespoons olive oil

2 medium-sized bell peppers, diced

Salt, to taste

Pepper, to taste

2 cloves of garlic, minced

10.5 ounces (300g) ground meat (your choice)

1 tablespoon sweet paprika

1 tablespoon ginger

Cumin, to taste

Coriander, to taste

Parsley, chopped, to taste

3 tablespoons tomato paste

2/3 cup (150 ml) water

Topping:

1 1/2 cups (150g) mozzarella cheese, shredded

1/2 cup (60g) parmesan cheese, grated

Additional parmesan cheese, to taste

Dried oregano, to taste

Instructions:

1. Preheat the oven:

Preheat the oven to 350°F (180°C).

2. Prepare the Eggplants:

Place the eggplant halved on a baking tray.

Drizzle 2 tablespoons of olive oil over the eggplant slices.

Season with salt, garlic powder, pepper, sweet paprika, and dried oregano.

3. Bake the Eggplants:

Bake the seasoned eggplant slices in the preheated oven for 20 minutes.

4. Prepare the Filling:

In a pan, heat 2 tablespoons of olive oil.

Sauté diced onions until translucent.

Add diced bell peppers and cook until golden brown (about 5 minutes).

Season with salt, pepper, and minced garlic.

Add ground meat, sweet paprika, ginger, cumin, and coriander.

Cook for 6-7 minutes until the meat is browned.

Stir in chopped parsley and tomato paste.

Pour in water and simmer for 10 minutes.

Let the filling cook for an additional 10-15 minutes until flavors meld.

5. Assemble and Bake:

Remove the baked eggplant slices from the oven.

Place a spoonful of the prepared filling onto each slice.

Sprinkle shredded mozzarella and grated parmesan cheese over the filling.

Add additional parmesan cheese and dried oregano for extra flavor.

Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly.

6. Serve:

Once baked, remove from the oven.

Garnish with fresh parsley or basil if desired.