Eggplant Stuffed with Savory Ground Meat.
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INGREDIENTS.
For Eggplants; -
2 large eggplants
2-3 Tbsp. olive oil to brush eggplants.
1 large onion, chopped.
2 Tbsp. olive oil for the onions.
3 Garlic cloves, minced.
1/2-1 tsp. chili flax.
11/2 lb. ground meat.
1 cup fresh parsley, chopped.
1/8 tsp. cinnamon.
11 tsp. salt
1/4 cinnamon black pepper
For tomato sauce-
1/2 cup tomato sauce.
1/2 cup water
1/4 tsp. each salt & pepper
3-4 garlic cloves, minced.
2 Tbsp. olive oil
1 cup Tahini sauce (see recipe in my dips & spreads category)
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TO MAKE:
Cut eggplants to halves, drizzle and brush with olive oil.
Place eggplants in pre heated oven, bake at 400F (200C) for one hour, set aside to cool.
Place chopped onions in a skillet with 2 Tbsp. olive oil, cook a few minutes.
I like to use Teva Kosher meat
The onions should be slightly brown, add garlic, chili flax, cinnamon, mix well.
Add meat & parsley, cook to brown the meat, mix well.
Scoop out the inside of the eggplants, leave eggplant about 1/2” thick.
In a separate bowl mash the inside of the eggplant, add to the meat mixture, mix well.
Make the tomato sauce- Place olive oil in a small pot, add the minced garlic, cook for a minute, add tomato sauce and the water, cover & bring to a boil, simmer and cook 15 minutes.
Mix tomato sauce with the meat mixture.
Stuff the eggplants with the meat tomato mixture.
When you are ready to serve, drizzle with the ready Tahini and transfer to the oven, bake only 5 minutes at 200F (200C).
Find the Tahini sauce recipe in my dips/spreads category.
You can use any kind of meat such as Beef, Lamb, Veal or chicken.
Enjoy this unique and soooo delicious main dish & share with family & friends and remember to sign up to receive my monthly recipe.
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