2 eggplants cut in half (550g)
2 tablespoons of olive oil
2 cloves of garlic minced
1 medium onion diced
250 g of ground meat
1 tablespoon of chopped parsley
2 tablespoons of red bell pepper diced
1 ripe tomato
1/4 cup of grated Parmesan cheese
Salt and black pepper to taste
2 eggplants cut in half (550g)
2 tablespoons of olive oil
2 cloves of garlic minced
1 medium onion diced
250 g of ground meat
1 tablespoon of chopped parsley
2 tablespoons of red bell pepper diced
1 ripe tomato
1/4 cup of grated Parmesan cheese
Salt and black pepper to taste
Remove some of the pulp from each half of the eggplant
Set aside
In a frying pan with olive oil, sauté the garlic and onion until they're soft
Add the ground meat, parsley, red bell pepper, and tomato
Cook until the meat loses its pink color
Add the eggplant pulp, season, and mix well
Stuff each half of the eggplant and top with grated Parmesan cheese
If desired, decorate with mozzarella strings
Bake in a preheated oven (200°C) for 15 minutes
Serve immediately
Serves 4
Nutrition: approximately 180 calories per serving.
