Preparing the eggplants:
Cut the eggplants in half lengthwise, then scrape out the insides, leaving the skin intact.
Cut the scraped eggplant flesh into small cubes.
To prepare the filling:
Heat the olive oil in a pan and fry the onion and garlic.
Add the minced meat and fry until white.
Add the chopped tomatoes, eggplant flesh, oregano, cinnamon, salt and pepper.
Cook the filling until the juices evaporate and the meat is tender.
To fill the eggplants:
Fill the eggplant shells with the filling.
Sprinkle the top with grated cheese.
To bake:
Place the stuffed eggplants on a baking tray lined with baking paper.
Bake at 180°C for 30-40 minutes until the cheese has melted and is golden brown.
Serving:
Serve the stuffed eggplants warm, sprinkled with fresh parsley.
Tips and variations:
You can also mix other vegetables into the filling, such as peppers, zucchini or mushrooms.
You can also use plant-based fillings instead of meat, such as lentils, chickpeas or quinoa.
You can use different herbs and spices to flavor the filling, such as basil, thyme or chili flakes.
The eggplants can be prepared in advance and stored in the refrigerator before baking.
Enjoy your meal!
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