Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
4.3
(3)
Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 200C/400F.
Step 2
Peel the eggplants lengthwise, leaving some stripes of the skin. Using a knife, make a slit on each eggplant but don’t cut it all. Don’t remove the stems.
Step 3
Soak the eggplants in salted water for about 15 minutes. Gently squeeze them and pat dry with a paper towel.
Step 4
Place the eggplants on an oven grill or on a baking sheet lined with parchment paper. Brush the eggplants with olive oil, about 1 tablespoon olive oil for each. Bake them until tender, for 30 minutes.
Step 5
Prepare the filling when you put the eggplants in the oven. Heat olive oil in a pan. Cook onions until translucent. Add in garlic and then ground beef. Stir well and press on the ground beef so that there won’t be any blocks left.
Step 6
Then cover the pan and let it release its juice first and then absorb most of it.
Step 7
Now add in chopped peppers and tomatoes. Season with salt and pepper. Let them cook for 5 minutes over low heat.
Step 8
Remove from heat and add in chopped parsley.
Step 9
Now remove the eggplants from the oven. Make some space for the filling in each eggplant by pushing the edges of the slit using a spoon. Make a boat shape.
Step 10
Stuff the eggplants with the filling and place them in a baking pan.
Step 11
Preheat the oven to 200C/400F.
Step 12
Mix water and tomato paste well.
Step 13
Pour it all over the stuffed eggplants.
Step 14
Bake for 20 minutes.
Step 15
Remove from the oven and garnish with chopped parsley before serving.