Stuffed Eggplant with Meat

How to prepare stuffed eggplant with meat

1. Choose smaller eggplants that are heavy for their size, not soft when you press them, and have shiny skin without spots or damaged areas. Wash and cut in half lengthwise. Cut a bit off the base of the eggplants so they have stability.
2. Score the flesh in a diamond pattern with the tip of a knife (see photo 1), then brush well with oil. Place in a baking pan with the flesh facing up and bake at 250C for 20 minutes.
3. Filling: saute the finely chopped onion together with the bay leaves in hot oil until soft.
4. Add the ground meat and fry over medium-high heat, stirring occasionally until all the water it releases has evaporated and it starts to brown slightly (about 15 minutes).
5. Add the tomatoes crushed with a fork (including their juice), the rest of the seasonings and mix well. When the sauce starts to boil, reduce heat to medium-low, cover and simmer for 45 minutes.
   * when the sauce is ready, if you see too much fat has accumulated on top (this depends on the meat used) you can skim it off with a spoon.
6. Remove the eggplants from the oven and scoop out only the flesh from the middle. Leave the flesh on the edges untouched so it can support the filling.
8. Chop the eggplant flesh into large pieces and add to the meat sauce. Let it cook for a few more minutes (2-3). Taste the sauce for salt and add the chopped parsley.
9. Fill the eggplants with the meat sauce. Sprinkle with smoked cheese.
10. Bake at 200C for about 10 minutes, until the cheese is melted.
11. Serve warm.

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