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1
To prepare this dish, start by preheating the oven to 400 F. Then, start preparing the eggplants by peeling off the skin in alternating strips.
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2
Once all the eggplants are peeled, add salt on all sides and set aside for about 20-30 minutes.
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3
The salt will help draw out any extra moisture.
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During this time, you can start preparing any side dishes.
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5
After 20-30 minutes, run the eggplant under cool water to wipe off the extra salt and squeeze out the remaining moisture, then pat dry with a paper towel.
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6
In a pan over medium heat, add a drizzle of extra virgin olive oil.
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Once hot add the whole eggplant and brown the eggplant on all sides until the eggplant is nice and soft.
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Once all the eggplants are browned, place them in a casserole dish and cut a slit down the length of the eggplant but dont cut all the way through.
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You will need to scoop out the center of the eggplant with a spoon (see picture on related blog post).
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In some recipes, it asks for you to toss out the center, while others say to incorporate with the filling.
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I choose to incorporate the flesh in the filling and end up mixing it up with the ground beef.
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I just think it adds extra flavor if you do.
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Once you are done scooping out the center of the eggplants, you will then need to start on the filling.
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14
In a pan over medium heat, add a drizzle of cooking oil and cook the onions until tender.
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Then, add the ground beef and the scooped out eggplant flesh and cook until done.
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Add some salt, pepper and tomato paste, then mix, and cook for about 2 more minutes or until meat is fully cooked and browned.
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Once the ground beef mixture is cooked, remove pan from heat.
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Put the filling into the hollowed out eggplants.
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Make sure to not over stuff.
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Top each one off with a sliced tomato and one hot green chili pepper.
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Then place in the oven and cook for about 25-30 minutes.
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Serve hot!
