Serves : one half of eggplant per person

INGREDIENTS:

• 2 large eggplants
• Salt
• 4 tomatoes, deseeded and finely chopped
• 2 onions, thinly sliced
• 3 cloves garlic, chopped
• 2 tbsp. coconut oil
• 1/4 cup chopped parsley
• 1 tsp. ground cumin
• 1/2 tsp. ground black pepper
• Hot peppers (optional, adjust to taste)
• 1 pound ground beef

INSTRUCTIONS:

1. Rinse the eggplants and cut off a slice from one end. Make a wide slit in each eggplant and sprinkle salt inside. Leave them to sit for about 10 minutes.
2. While the eggplants sit, prepare the filling. In a frying pan, heat the coconut oil over medium heat. Add the chopped tomatoes, sliced onions, chopped garlic, ground beef, parsley, ground cumin, ground black pepper, and hot peppers if using. Sauté the mixture for about 10 minutes until the beef is browned and the vegetables are softened.
3. After 10 minutes, squeeze the eggplants gently to remove any bitter juice that has been drawn out by the salt.
4. Stuff each eggplant with the ground beef mixture, filling the wide slits generously. Pour the remaining ground beef mixture over the eggplants.
5. Preheat the oven to 375°F (190°C).
6. Place the stuffed eggplants in a baking pan. Drizzle them with olive oil and lemon juice. Pour 1 cup of water into the bottom of the pan.
7. Cover the baking pan with foil to create a seal.
8. Bake the stuffed eggplants in the preheated oven for about 30-40 minutes or until the eggplants are tender and fully cooked.
9. Remove the foil cover and continue baking for an additional 10 minutes or until the top is lightly browned.
10. Serve the stuffed eggplants hot, and you can enjoy them with rice, bread, or a side salad.

Note:

You can adjust the seasoning and level of spiciness to suit your taste preferences. Enjoy your delicious stuffed eggplants!

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

EF (Egg-Free)

NF (Nut-Free)

Here are some variations of the stuffed eggplant recipe:

1. Vegetarian Stuffed Eggplants:

• Replace the ground beef with cooked quinoa, lentils, or a mix of sautéed mushrooms and chopped nuts for a delicious vegetarian option.

2. Mediterranean Stuffed Eggplants:

• Use Mediterranean flavors by adding chopped olives, feta cheese, and sun-dried tomatoes to the filling. Garnish with fresh basil and drizzle with olive oil before baking.

3. Spicy Stuffed Eggplants:

• Add extra hot peppers or chili flakes to the filling for a spicier version. You can also incorporate a spicy sauce or salsa on top before baking.

4. Greek Stuffed Eggplants:

• Replace the ground beef with ground lamb and add crumbled feta cheese, chopped mint, and a dash of ground cinnamon to the filling.

5. Middle Eastern Stuffed Eggplants:

• Use ground lamb or beef for the filling and add chopped dates or raisins, ground allspice, and a sprinkle of sumac for a Middle Eastern twist.

6. Cheesy Stuffed Eggplants:

• Mix shredded cheese into the ground beef filling or sprinkle it on top of the stuffed eggplants before baking for a cheesy and gooey variation.

7. Indian-Inspired Stuffed Eggplants:

• Use ground lamb or chicken for the filling and season with Indian spices like garam masala, turmeric, and coriander. Add some chopped cilantro and serve with a side of raita.

8. Tex-Mex Stuffed Eggplants:

• Replace the ground beef with seasoned ground turkey or chicken and add black beans, corn, diced bell peppers, and shredded cheddar cheese to the filling. Serve with guacamole and salsa on the side.