RECIPE:
Ingredients:
5 medium eggplants
1 lb ground beef
2 onions, grated
3 tomatoes, grated
6-7 green peppers, cut in half
Directions:
1 tablespoon tomato paste
1 cup water
3-4 cloves of garlic Salt, pepper
Thyme
Peel eggplants in stripes (pajama style peeling) and keep them in salty water for several minutes. Meanwhile, in a bowl combine ground beef and grated onions. Season with salt, pepper and dried thyme. Form beef patties. Take the eggplants out of the salty water. Pat them dry and slice them 1/2 “ thick halfway making sure not to cut all the way- meaning the slices should still be attached to each other. Place the beef patties between the eggplant slices. Carefully transfer stuffed eggplants that resemble the half moon shape into a baking dish. Add grated tomatoes on the stuffed eggplants. In a separate bowl, combine well the tomato paste and water. Add salt and pour over the stuffed eggplants. Also add peppers and cloves of garlic to the baking dish. Bake until the eggplants are ready. (about 400 F for 40 min)