Ingredients:
- 2 large eggplants,
- 250 gr. lean ground beef,
- 1 onion,
- 1 Charleston pepper,
- 1 tomato,
- 1 tablespoon tomato paste,
- 1,5 cup water,
- 3 tablespoons olive oil,
- 1/2 teaspoon black pepper,
- 1/2 teaspoon cumin,
- Salt,
- Vegetable oil to fry the eggplants.
Preparation:
- Peel the eggplants and cut into large cubes,
- Place them in a large bowl filled with salted water to prevent them from turning brown,
- Let them sit for 15-20 mins, drain, rinse with water and pat dry with paper towel,
- Fry in hot vegetable oil on all sides and place on paper towel to drain the excess oil,
- Finely chop the onion, pepper and sauté with 3 tablespoons of olive oil,
- Add the ground beef and stir until fully cooked,
- Add the black pepper, cumin and salt and stir,
- Add the peeled and chopped tomato and cook for 3 more minutes, then remove from heat,
- Distribute the eggplants evenly among single serving oven-safe casseroles or ramekins,
- Spread the meat mixture over the eggplants,
- In a separate bowl stir together the tomato paste, water and salt,
- Distribute this mixture equally among the casseroles,
- Bake in a 190 degrees Celsius oven for approximately half an hour.
Bon appétit…
