Stuffed Eggplant (Gemiste Aubergine)

Name: Stuffed Eggplant
Yield: 8
Ingredients: 4 medium eggplants; salt and pepper; 2 medium onions, finely chopped; 1/2 cup olive oil; 1 kg ground beef; 1 tablespoon chopped fresh parsley; 750 g canned tomatoes

1
4 medium eggplants
2
salt and pepper
3
2 medium onions, finely chopped
4
1/2 cup olive oil
5
1 kg ground beef
6
1 tablespoon chopped fresh parsley
7
750 g canned tomatoes

Ingredients

1
4 medium eggplants
2
salt and pepper
3
2 medium onions, finely chopped
4
1/2 cup olive oil
5
1 kg ground beef
6
1 tablespoon chopped fresh parsley
7
750 g canned tomatoes

Directions

1
Wash the eggplants
2
Cut off the stems and cut each eggplant in half lengthwise
3
Remove the pulp, leaving a shell about 1 cm thick
4
Sprinkle the eggplant shells with salt and pepper
5
Chop the pulp and fry it with the onions, olive oil, for about 15 minutes or until soft, stirring frequently. Reserve
6
Cook the ground beef in the remaining olive oil in a pan, until it loses its red color
7
Combine the legumes, meat, parsley, and chopped tomatoes
8
Season to taste with salt and pepper
9
Arrange the eggplants in a baking dish and fill with the meat and legume mixture
10
Put any leftover mixture around the eggplants
11
Cover and bake in a medium oven for 45 minutes
12
Serve hot.