Stuffed Eggplant Braised in Wine

Name: Stuffed Eggplant Braised in Wine
Ingredients: 1 small eggplant; 1 tablespoon of olive oil; 100g of ground beef; 2 onions; 2 tomatoes; salt, pepper, and oregano to taste; 1/2 teaspoon of garlic; 1/2 cup of white wine; 2 tablespoons of cream or natural yogurt; 1 pinch of paprika; parsley for garnish

1
1 small eggplant
2
1 tablespoon of olive oil
3
100g of ground beef
4
2 onions
5
2 tomatoes
6
salt, pepper, and oregano to taste
7
1/2 teaspoon of garlic
8
1/2 cup of white wine
9
2 tablespoons of cream or natural yogurt
10
1 pinch of paprika
11
parsley for garnish

Ingredients

1
1 small eggplant
2
1 tablespoon of olive oil
3
100g of ground beef
4
2 onions
5
2 tomatoes
6
salt, pepper, and oregano to taste
7
1/2 teaspoon of garlic
8
1/2 cup of white wine
9
2 tablespoons of cream or natural yogurt
10
1 pinch of paprika
11
parsley for garnish

Directions

1
Cut the eggplant in half lengthwise
2
Remove some of the pulp from both halves. Reserve
3
In a pan, fry the pulp (cut into pieces) removed from the eggplants, along with the ground beef, onion slices, and tomato halves
4
Let it cook to taste
5
Stuff the eggplants with this mixture
6
Place the eggplants back in the pan with the filling side up
7
Add the wine
8
Cover the pan and let it simmer for 20 minutes
9
Add 1/2 cup of water if the wine starts to dry out
10
Remove the eggplants from the pan and add the cream or yogurt to the remaining sauce
11
Add a pinch of paprika
12
Serve the sauce over the eggplant and garnish with parsley
13
Serve with cooked potato.