350 g ground beef 2 medium onions, diced 1 green chili, finely chopped 2 cloves garlic, minced 1 tsp chili flakes 1 tsp paprika 2 tsp tomato paste 3 tomatoes, grated or 1 cup tomato passata 2 tbsp parsley, chopped 1 tsp salt 1 tsp black pepper 1/2 tsp sugar
Garnish/To Serve
1 tomato, quartered 3 green chilies Yogurt Pilav
Instructions
Peel and Salt the Eggplants
Peel the eggplants in a striped pattern lengthwise. Poke all over with a knife. Place the eggplants on a wire rack and rub salt all over the peeled areas. This will remove bitterness. Set aside for 30-60 minutes while you prepare the filling.
Make the Filling
In a pan over medium heat, sear the ground beef in a splash of oil. Season with a pinch of salt to release moisture. Once the beef is browned, add the onions and cook until translucent, about 5 minutes. Add the green chili, garlic, chili flakes, and paprika. Cook for about 30 seconds until aromatic. Add the tomato paste and cook until darkened, about 1 minute. Add the grated tomatoes or passata and simmer until thickened. Turn off the heat, season with salt and pepper. Fold in the parsley.
Fry and Bake the Eggplants
Preheat oven to 400 F. Pat the eggplants dry and make an incision halfway down the flesh. In a pan add the olive oil and bring it to approximately 320 F. Fry the eggplants until browned on all sides, about 5 minutes. Place the eggplants on a baking sheet and gently split them open where you made the incision in step 10. Spoon a generous amount of filling in each eggplant. Top with 2 tomato slices, and a green chili cut into 2 pieces. Bake at 400 F for around 15-20 minutes until the filling is bubbling and the eggplant is softened throughout. Serve with yogurt and pilav!
3 Comments
Nah I know how I like eggplant. Thank you very much.
Printable version at pattyplates.com (link in bio)
Recipe
Serves 3
Eggplants
3 eggplants
Salt
1 cup olive oil
Filling
350 g ground beef
2 medium onions, diced
1 green chili, finely chopped
2 cloves garlic, minced
1 tsp chili flakes
1 tsp paprika
2 tsp tomato paste
3 tomatoes, grated or 1 cup tomato passata
2 tbsp parsley, chopped
1 tsp salt
1 tsp black pepper
1/2 tsp sugar
Garnish/To Serve
1 tomato, quartered
3 green chilies
Yogurt
Pilav
Instructions
Peel and Salt the Eggplants
Peel the eggplants in a striped pattern lengthwise. Poke all over with a knife.
Place the eggplants on a wire rack and rub salt all over the peeled areas. This will remove bitterness.
Set aside for 30-60 minutes while you prepare the filling.
Make the Filling
In a pan over medium heat, sear the ground beef in a splash of oil. Season with a pinch of salt to release moisture.
Once the beef is browned, add the onions and cook until translucent, about 5 minutes.
Add the green chili, garlic, chili flakes, and paprika. Cook for about 30 seconds until aromatic.
Add the tomato paste and cook until darkened, about 1 minute.
Add the grated tomatoes or passata and simmer until thickened.
Turn off the heat, season with salt and pepper. Fold in the parsley.
Fry and Bake the Eggplants
Preheat oven to 400 F.
Pat the eggplants dry and make an incision halfway down the flesh.
In a pan add the olive oil and bring it to approximately 320 F.
Fry the eggplants until browned on all sides, about 5 minutes.
Place the eggplants on a baking sheet and gently split them open where you made the incision in step 10.
Spoon a generous amount of filling in each eggplant.
Top with 2 tomato slices, and a green chili cut into 2 pieces.
Bake at 400 F for around 15-20 minutes until the filling is bubbling and the eggplant is softened throughout.
Serve with yogurt and pilav!
Now I've never eaten a whole eggplant in my life…But I guess I'm about to now.