You’ll Need (for 2):
For the stuffed eggplants:
- 2 small eggplants
- 8 oz ground beef
- 1 green chili pepper, diced
- 1 red pepper, chopped
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp coarse salt
- ½ tsp pepper
- 1 tsp sweet paprika
For the tomato sauce:
- 2 tbsp olive oil (for the sauce)
- 1 onion, diced
- 1¼ cups tomato sauce
- rosemary and pepper to taste
- chopped parsley to garnish
Here’s How:
1. Wash the eggplants and gently run a rolling pin back and forth over them to smash the pulp inside.
2. Add the ground beef, chili pepper, red bell pepper, garlic, olive oil, salt, pepper, cumin, and paprika to a bowl and mix well.
3. Slit the eggplants down the middle lengthwise and stuff the insides with the ground beef mixture. Make meatballs from the leftover ground beef mixture.
4. Add the diced onion, olive oil, and rosemary to a saucepan over medium heat. Season the tomato sauce with pepper and stir it into the saucepan once the onions have cooked. Place the stuffed eggplants and meatballs in the saucepan, cover with a lid, and let simmer for 25 minutes. Garnish the finished dish with fresh parsley.
You can find the recipe for the Pasta Cake With Grilled Eggplant featured in the bonus video here.