Stuffed eggplants with meat
Description
This recipe won't take much time. It's a simple recipe for eggplants stuffed with meat, using beef, though you can use pork, chicken, or any other meat. 1. Wash the meat, dry it, and cut into small pieces. 2. In a skillet with a small amount of oil, fry the meat with tomato paste until cooked through. Season with salt and pepper to taste. 3. Wash the eggplants and cut them in half. 4. Carefully scoop out the insides with a teaspoon, leaving at least 0.5 cm-thick walls. 5. Finely chop the scooped-out eggplant flesh and sprinkle with salt. 6. Peel and mince the onion and garlic. 7. Heat oil in a skillet, add onion and garlic, and sauté until golden. 8. Add the chopped eggplant and cumin to the skillet. 9. Peel the tomatoes (make small cuts, pour boiling water over them for a few minutes, then rinse with cold water) and finely chop. 10. Add tomatoes to the skillet with vegetables and cook until excess liquid evaporates. Add a little salt and pepper. 11. Add the cooked meat to the vegetables and mix thoroughly. 12. Use this mixture to stuff the eggplant halves. 13. Place the eggplants on a parchment-lined or oiled baking sheet and bake in a preheated oven for 25–30 minutes. Be sure to try these meat-stuffed eggplants at home—they're truly delicious! Garnish with parsley before serving. Serve hot.