STUFFED EGGPLANTS

 INGREDIENTS

- 2 graffiti eggplants 

- 1 red pepper roasted

- 2 tablespoons extra virgin olive oil 

- 1 medium red onion finely chopped  

- 1 teaspoon salt 

- ½  ground beef (unfrozen) 

- 2 tomatoes chopped in medium cubes 

- ½ teaspoon ground cumin 

- a pinch of dried oregano

- 1 bay leaf 

- 1 tablespoon fresh basil finely chopped 

- 4 tbsp grated Parmesan cheese

- Dash of freshly ground black pepper

PREPARATION

First, wash the eggplants, cut in halves keeping the stems on. sprinkle a dash of  salt to each half and leave it aside for 10 minutes, drain the liquid and pat  dry with a paper towel. Turn on the grill, when it’s hot, put  the eggplants lying face down and let them  for a few minutes until they are a little bit toasted and cooked 

On the other hand, prepare the stuffing In a pan on high heat. Add 2 tablespoons  extra virgin olive oil,  1 medium onion chopped in small cubes, 1 teaspoon salt, and fry for a few minutes. After this time add 1 kg of unfrozen ground beef, stir very well breaking the lumps with a wooden spoon, add 2 tomatoes chopped in medium cubes, the chopped roasted red pepper, ½ teaspoon ground cumin, 1 whole bay leaf. Let it cook covered in low heat for approximately 15 minutes, add the chopped fresh basil in the last 5 minutes, mix, cook and it’s ready!

Serve the roasted eggplant, add the stuffing  on top, sprinkle some parmesan cheese and a dash of pepper. 

Enjoy!

PREP. TIME:  10  min

COOKING TIME:   30 min

TIPS

• You can use an electric grill, the one you use for the panini or any other grill you have on hand.

• For a vegetarian option you can use tofu or “beyond meat” 

• Decorate the dish with a sprig of fresh basil

• Don’t forget to remove the bay leaf before serving.