6 medium eggplants
3 tablespoons of olive oil
1 cup of ground meat
3 large onions, chopped
3 green peppers
4 tomatoes
5 cloves of garlic
3 tablespoons of thyme
2 teaspoons of salt
1 teaspoon of black pepper
1/2 cup of vegetable broth
6 medium eggplants
3 tablespoons of olive oil
1 cup of ground meat
3 large onions, chopped
3 green peppers
4 tomatoes
5 cloves of garlic
3 tablespoons of thyme
2 teaspoons of salt
1 teaspoon of black pepper
1/2 cup of vegetable broth
1 Cut 1 cm strips from the eggplant skin, leaving
2 cm of width between them
Remove the tip, cut the eggplant in half lengthwise
In a skillet, fry them in olive oil
Drain on paper towels to remove excess fat and reserve the oil in the skillet
2 Arrange the eggplant in a baking dish
Using a spoon, remove the pulp from the eggplant, leaving 0.5 cm of border and 2 cm of depth
3 In the same skillet with olive oil, fry the ground meat with onion for five minutes
4 Chop two green peppers and three tomatoes, reserving the rest intact
Add to the ground meat and continue cooking until tender
Mince the garlic and thyme
Season with salt and pepper
5 Stuff the eggplant with the ground meat
6 Cut the remaining green peppers into strips, the tomato into slices, and distribute them over the eggplant
Add hot vegetable broth along the edge of the baking dish
Bake in a hot oven for 45 minutes
Serve immediately.
