Stuffed Eggplants With Spiced Beef Recipe

About this recipe

A hearty and flavorful Kosher dinner featuring eggplants stuffed with spiced ground beef, tomatoes, and aromatic spices, baked to perfection in a savory tomato sauce.

Ingredients

• 50G Natoora Fresh Italian Flat Leaf Parsley
• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Tomatoes 1kg
• - Cawston Press Pressed Tomato Juice
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 200G Canvin And Gunner British Beef Bavette Steak
• - Ktc Vegetable Oil
• 830G Turkish Tomato Paste, 830G
• 50G Terre Exotique Madagascan Cinnamon Powder, 50G
• - Bart Allspice Ground 40g
• - Tata Salt

Instructions

1. 1. Trim the caps and leave the stems on 6 medium eggplants. Peel 1/2-inch strips off the skins lengthwise, leaving 1/2-inch stripes of skin.
2. 2. Soak the eggplants in water with 1 tablespoon of salt for 30 minutes, then drain and pat them dry.
3. 3. Heat 3 tablespoons of vegetable oil in a skillet and briefly fry the eggplants, 2 or 3 at a time, turning to lightly brown them all over. Drain on paper towels.
4. 4. In another skillet, heat 2 tablespoons of vegetable oil and sauté 2 finely chopped onions until soft.
5. 5. Stir in 1 tablespoon of tomato paste, 1 finely chopped red bell pepper, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice, and salt and pepper to taste. Cook for 10 minutes, stirring occasionally, until the liquid reduces.
6. 6. Arrange the eggplants side by side in a single layer in a baking dish. Use a sharp knife to make a slit lengthwise along one of the peeled strips on each eggplant, leaving about 1 inch at each end. Gently open the slits to create hollow pockets.
7. 7. Fill each eggplant with the tomato and onion mixture and top with a thin slice of red bell pepper.
8. 8. Pour 1 cup of tomato juice into the baking dish, cover with foil, and bake in a preheated 350°F oven for about 40 minutes, or until the eggplants are tender.
9. 9. Serve warm, garnished with 1/4 cup of chopped flat-leaf parsley.