This eggplant dish is versatile and can be served in various ways to suit different meal times. Pair it with a side of fresh green salad for a light yet fulfilling lunch, or serve it with a bowl of quinoa or brown rice for a more substantial dinner. Garnishing the stuffed eggplants with freshly chopped parsley and a sprinkle of grated light cheese not only enhances the visual appeal but also adds layers of flavor. This recipe is perfect for family gatherings or solo meals, providing a comforting dish that is both healthy and delicious.
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Ingredients:
For the Eggplants:
4 eggplants
4-5 tablespoons of olive oil
Paprika to taste
Salt and pepper to taste
For the Filling:
500 g of lean minced meat (approximately 1.1 pounds)
3 tomatoes
1 red pepper, diced
1 onion, chopped
200 ml of water (approximately 3/4 cup plus 1 tablespoon)
A drizzle of olive oil
25 g of tomato paste (approximately 2 tablespoons)
4 cloves of garlic, minced
Chilli flakes (optional)
Spices to taste
Salt and pepper to taste
For Garnishing:
150g of grated light cheese (approximately 1 1/2 cups)
2-3 sprigs of chopped parsley.
