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
- Preheat your oven to 356°F (180°C).
- 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.
- 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.
- Layer the baked eggplant slices in a baking dish.
- Top with the meat mixture.
- Sprinkle with shredded mozzarella and grated Parmesan.
- Bake for an additional 15 minutes until the cheese is bubbly and golden.
- Serve with a side of steamed vegetables or a fresh green salad.
- Pair with a glass of red wine for an elegant dinner experience.
- 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.
- Eggplants: Low in calories and rich in fiber and antioxidants.
- Lean Meat: Provides a good source of protein and essential nutrients.
- Gluten-Free: This recipe is naturally gluten-free.
- Low-Carb: Suitable for low-carb diets.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven at 350°F (175°C) until warmed through.
- Flavorful: A delicious combination of tender eggplant, savory meat, and cheesy topping.
Enjoy!