Ingredients
- 3 medium size eggplant - Clean, head cut off
- 1 roasted red bell pepper (optional)
- quarter pound lean ground beef
- 2 to 3 tablespoon parsley, chopped
- 1 medium tomato, diced
- 1 medium onion, chopped finely
- 1 jalapeno, chopped finely (optional)
- 2 teaspoon, tomato paste
- 2 teaspoon, red pepper paste
- 1/2 teaspoon paprika
- 1/2 all spice
- 1 cup water
- 1 1/2 tablespoon vegetable oil or olive oil
- black pepper to taste
- salt to taste
Instructions
Step 1
Preheat oven at 400F Degrees, rack in the middle of oven.
Step 2
Wash the eggplant, then cut off the head, and cut straight into the eggplant starting 3/4 inch from the end and continue lengthwise to the other end leaving 3/4 inch uncut. Do not cut through all the way to the other side. Make two cuts on each eggplant.
Step 3
For the meat stuffing. In a mixing bowl add the ground beef, onion, tomato, jalapeno, allspice, paprika, 1 teaspoon of each tomato paste and red pepper paste, salt & black pepper to taste. Mix together well.
Step 4
Stuff the eggplants with the meat mixture.
Step 5
In a small bowl add the the rest of the tomato paste and red pepper paste. Dilute with 1 cup of water until it becomes a sauce.
Step 6
Place the eggplants to a oven safe dish like a Pyrex, and pour the sauce around the eggplants.
Step 7
Spread the vegetable oil or olive oil on top of the eggplant skin.
Step 8
Cover with foil, and cut a slit in the middle.
Step 9
Cook in the oven for 45 minutes. Make sure to check half way through the cooking time to check if it is not burning, or if it needs more water.
Step 10
After cooking is done, remove into serving dish, pour the sauce all over the eggplant, and garnish with the roasted bell pepper (skin removed) and sprinkle with the chopped parsley.
