Preparation Time
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings
Ingredients
2 eggplants
Olive oil
Salt and pepper
Sweet paprika
Oregano
1 onion, chopped
2 bell peppers, chopped
2 cloves of garlic, minced
0.7 lb (320 g) of minced meat
Cumin
Ginger
Coriander
Chopped parsley
8.8 oz (250 g) of tomato puree
2/3 cup (160 ml) of water
5.3 oz (150 g) of mozzarella, shredded
Parmesan, grated.
Directions
1. Preheat the Oven:
Preheat your oven to 356°F (180°C).
2. Prepare the Eggplants:
Slice eggplants lengthwise about 0.4 inches thick. Set aside.
Mix 2 tablespoons of olive oil with salt, garlic powder, pepper, sweet paprika, and oregano.
Brush the eggplant slices with the oil mixture on both sides and bake for 20 minutes until tender.
3. Prepare the Meat Filling:
In a skillet, sauté the onion in olive oil until translucent.
Add chopped bell peppers and minced garlic, followed by minced meat.
Season the meat with cumin, ginger, and coriander.
Once the meat is cooked, stir in chopped parsley, tomato puree, and water. Simmer until the sauce thickens.
4. Assemble the Dish:
Layer the baked eggplant slices in a baking dish.
Top with the meat mixture.
Sprinkle with shredded mozzarella and grated Parmesan.
5. Bake:
Bake for an additional 15 minutes until the cheese is bubbly and golden.
Serving Suggestions
Serve with a side of steamed vegetables or a fresh green salad.
Pair with a glass of red wine for an elegant dinner experience.
Cooking Tips
Even Slices: Slice eggplants evenly to ensure they cook uniformly.
Spice Adjustments: Adjust the amount of spices according to your preference for heat and flavor.
