Ingredients:

  • 2 medium-sized eggplants (about 400g each)
  • 2 tablespoons olive oil (30ml)
  • Salt, to taste
  • 1 medium onion, diced (about 150g)
  • 2 cloves garlic, minced
  • 2 cups diced tomatoes (fresh or canned, about 500g)
  • 1 teaspoon ground cumin (5g)
  • 1 teaspoon paprika (5g)
  • ½ teaspoon black pepper (2g)
  • Optional: 200g minced lamb or beef
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants in half lengthwise and scoop out the pulp, leaving a 1/2-inch border.
  3. Sprinkle the eggplant halves with salt and let them sit for 30 minutes to draw out bitterness.
  4. Heat olive oil in a frying pan over medium heat and sauté the onions until translucent.
  5. Add garlic and cook until fragrant, about 1 minute.
  6. Stir in diced eggplant pulp and continue to cook until soft for about 5 minutes.
  7. If using meat, add it now, cooking until browned and fully cooked.
  8. Add diced tomatoes, cumin, paprika, salt, and pepper. Simmer until thickened, about 10 minutes.
  9. Fill the eggplant halves with the mixture and place them on a baking tray.
  10. Bake in the preheated oven for 25-30 minutes until eggplants are tender.
  11. Garnish with fresh parsley before serving.