Let’s get this eggplant stuffed!
That’s what I’m talkin’ about
Ingredients (Serves 4)
2 tbsp olive oil
salt and pepper
1/2 lb. ground beef or lamb
1/4 tsp. cumin
1 onion, chopped
1 carrot, chopped
1 red pepper, chopped
Preheat oven to 390F/200C
Slice the eggplants in half, lengthwise. Drizzle with 1 tbsp. olive and and sprinkle with salt and pepper. Bake with the cut ends facing upwards for 30 minutes.
Meanwhile, heat olive oil in a pan. Add half the chopped onion and the meat. Cook until browned. Break up the chunks. Add the cumin, salt and pepper. Stir.
Remove the meat from the pan and place aside.
In the same oil that the meat was cooked in, add the other half of the onion, the pepper and carrot. Cook for a few minutes on high heat. Don’t cook the veggies all the way through, so they still have a nice crunch.
When the eggplant is finished cooking, carefully (because it’s hot) remove the seeds from the eggplant with a spoon. Watch the video above to see how it’s done. Don’t remove too much yummy stuff, just the seeds. Then, drizzle tahini, place the meat and finally, the cooked veggies. Serve hot!