As a fan of Eastern Mediterranean cuisine, I have a deep appreciation for eggplants. This humble, spongy vegetable is a culinary delight that transforms into a delicious dish when cooked. The presentation of this recipe never fails to leave a lasting impression on my guests. It is incredibly easy, quick to make, and enjoyable, working well with eggplants of any size.
Ingredients:
- 3 medium to large eggplants
- 1 lb ground beef
- ½ cup finely chopped yellow onion
- ¼ cup chopped parsley, plus an additional tablespoon for garnish
- 1 tbsp cumin
- ½ tsp allspice
- 2 tbsp dried oregano
- 1 tsp salt
- ¼ tsp black pepper
- ¼ cup olive oil
- 3 tbsp tomato paste
Instructions:
- Preheat the oven to 425°F.
- Keeping the stem of the eggplant intact is crucial in creating vertically cut accordion eggplants. Thinly slice the eggplants in a vertical position, ensuring a slight gap between the slices and the stem. The stem acts as a support to hold the eggplant together. Sprinkle a generous amount of salt between the slices and let it sit for about half an hour.
- In a deep bowl, combine all ingredients except the tomato paste. Mix the ingredients thoroughly.
- Rinse the eggplant to remove excess salt and bitterness. Using a kitchen towel, wrap the eggplants and gently squeeze out any excess moisture. Lay the eggplants down and start spooning the meat stuffing into longer strips, stuffing them between the accordion layers while ensuring the stem remains intact. Repeat this process until all the eggplants are stuffed. Place them on a baking-lined tray.
- In a small bowl, mix the tomato paste with half a cup of hot water until smooth.
- Pour the tomato paste mixture over the eggplants. Bake for 35-45 minutes.
- Remove from the oven and sprinkle the remaining parsley as a garnish.
