Italian Eggplants

Ingredients

Ingredients
Servings:
Eggplants
big
g
Minced Beef
Garlic Clove
minced
Yellow Onion
chopped
ml
Tomato Sauce
tsp
Italian Seasoning
Parmesan Cheese
grated
Fresh Basil
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 °C.
  2. Cut each eggplant on half and with make diagonal stripes on each half (flat side). Place eggplant of baking sheet facing flat size up. Sprinkle salt, pepper and garlic powder and drizzle over olive oil.
  3. Place them on baking tray and bake for 20-30 minutes or until they got soft and golden brown on top.
  4. In the meantime, drizzle some olive oil in the pan, heat it up, add chopped onions and cook until soft, add garlic and cook for another minute.
  5. Add the beef, season with salt and pepper and cook until browned.
  6. In the meantime, eggplant should be done, once cold enough scoop out eggplant pulp in a bowl and try to squeeze as much liquid as possible, with hands or towel.
  7. Add eggplant pulp to beef, stir well and add tomato sauce, paste and spices, cook for another 5 minutes.
  8. Once sauce is done, fill up eggplant boats with meat, sprinkle over parmesan and put them back in the oven until parmesan is golden brown.
  9. Serve warm with fresh basil and nice crunchy green salad.

Preparing In The Kitchen
  1. Preheat the oven to 180 °C.
  2. Cut each eggplant on half and with make diagonal stripes on each half (flat side). Place eggplant of baking sheet facing flat size up. Sprinkle salt, pepper and garlic powder and drizzle over olive oil.
  3. Place them on baking tray and bake for 20-30 minutes or until they got soft and golden brown on top.
  4. In the meantime, drizzle some olive oil in the pan, heat it up, add chopped onions and cook until soft, add garlic and cook for another minute.
  5. Add the beef, season with salt and pepper and cook until browned.
  6. In the meantime, eggplant should be done, once cold enough scoop out eggplant pulp in a bowl and try to squeeze as much liquid as possible, with hands or towel.
  7. Add eggplant pulp to beef, stir well and add tomato sauce, paste and spices, cook for another 5 minutes.
  8. Once sauce is done, fill up eggplant boats with meat, sprinkle over parmesan and put them back in the oven until parmesan is golden brown.
  9. Serve warm with fresh basil and nice crunchy green salad.

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