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Categories:
eggplants olive oil onions green bell peppers ground beef tomatoes tomato paste parsley salt garlic tomatoes chilies boiling water paprika
Viewed: 17 - Published at: 2 years agoIngredients
- 4 whole Eggplants
- 1/2 cups Olive Oil
- 2 whole Onions, Finely Diced
- 2 whole Green Bell Peppers (capsicums), Finely Diced
- 1/2 pounds Ground Beef Or Ground Lamb
- 1 pound Tomatoes, Finely Diced
- 2 Tablespoons Tomato Paste
- 1/2 cups Finely Chopped Parsley, Divided
- Salt And Pepper, to taste
- 4 cloves Garlic, Sliced
- 4 whole Tomatoes (small), Sliced
- 4 whole Chilies, De-seeded, Sliced Lengthwise
- 1/2 cups Boiling Water
- Paprika For Garnish (optional)
Method
- Using a small knife, peel 4 wide vertical strips off each eggplant, striped-pajama fashion.
- Cut each eggplant in half lengthwise.
- Heat the olive oil and shallow fry the eggplant over a medium-high heat until browned all over.
- You may need to cook in batches, depending on the size of your pan.
- Remove eggplant and drain on kitchen paper.
- Reserve any remaining olive oil.
- Preheat oven to 350 degrees F (180 degrees C).
- In the same pan over medium heat, fry onions for a few minutes, stirring until translucent.
- Add bell peppers and cook, stirring, for a few minutes.
- Add beef or lamb mince and cook, stirring, for another 2 minutes.
- Add diced tomatoes, tomato paste and half the chopped parsley to the mixture.
- Season with pepper and salt.
- Stir the mixture for 5 minutes and set aside to cool.
- Place reserved eggplant in a shallow casserole dish, cut side up.
- Using a knife, slice each eggplant vertically, about 2/3 of the way through, and gently pry open the sides to widen the eggplant.
- Season with salt and gently press the sliced garlic into the flesh.
- Fill each eggplant with the reserved filling.
- Top each eggplant with sliced tomatoes and sliced chili.
- Pour the boiling water around the eggplant.
- Cover the dish with aluminum foil.
- Place in the oven for 45 minutes.
- To serve, sprinkle the remaining parsley and paprika, if using.
- Serve with a green salad and garlic yogurt.
