Have you ever tried eggplants in this way? The result is amazing. INGREDIENTS
4 eggplants;
500 g (2 cups/1 pounds) minced meat;
1/3 cup breadcrumbs;
1 egg;
Salt and pepper;
1 tsp dry Italian herbs;
2 tbsp tomato paste;
240 ml (1 cup) water;
Sliced tomatoes.
METHOD
Preheat your oven to 190C/350F.
Peel some of the eggplant skin forming zebra print.
Cut each eggplant 2/3 way to make some pockets for the meat.
Season each eggplant with salt and pepper generously.
Heat vegetable oil over medium heat and cook eggplants for 10 minutes, turning them frequently to achieve golden color all over.
Meanwhile ix minced meat with salt, pepper, breadcrumbs, Italian herbs and an egg.
Take small patties and stuff them into the pockets on eggplant.
Place eggplants on a baking tray and fill any empty spaces with sliced tomatoes.
Whisk tomato paste with water, salt and pepper. Pour over the eggplants.
Bake for 30-35 minutes, serve right away.
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