Eggplant boats
the components
Big eggplant
For the filling:
A quarter kilo of minced meat
Onion
red pepper
green pepper
4 cloves of garlic
5 tablespoons of tomato paste
5 tablespoons of grated tomato
A cup of olive or vegetable oil
– Half a cup of parsley
– A teaspoon of black pepper, cumin, paprika and salt
For the face:
Tomatoes (sliced)
Green pepper (whole)
method
Cut the eggplant in half, scrape what’s inside, then fry it in oil.
To make the filling, sauté the onions in oil until wilted, then add the minced meat and sauté.
Add the green and red peppers, and stir.
Add the grated tomatoes, tomato paste, and all the spices mentioned.
Leave for 5 minutes, then add the parsley, and remove from heat.
We stuff the eggplant, then put tomato and pepper slices on top.
Place it on a tray and put it in a preheated oven at 180°C for 20-25 minutes.
