Ingredients
- 1 kg medium Eggplants
- 1 medium Green pepper, sweet or hot (diced)
- 200 g Ground beef, lean
- 1 large Onion (diced)
- 7-8 cloves Garlic (minced)
- 2 tbsp Vegetable Oil
- Salt & Pepper
- Red pepper flakes
For the sauce
- 2 cups Tomato concasse
- ½ cup Water
- Salt & Pepper
For deep frying
- ½ cup Vegetable Oil
Components
Preparation
In a frying pan
- Deep fry the eggplants whole or grill them on a griddle.
In another pan
- Sweat the onions in the oil.
- Stir in the garlic, the ground beef, and the spices.
- Cook until the meat is cooked all the way through.
- Stir in 2 tablespoons of the tomato concasse.
- Cook for a few minutes then lower the heat.
In a casserole
- Deeply score the eggplants lengthwise and arrange the eggplants in a casserole.
- Fill each eggplant with the mixture.
In the same pan
- Sweat the pepper and spread it over the casserole.
- Bring the tomatoes and the water to a boil, season and spread over the casserole.
- Bake in the oven for about 30 to 40 minutes until all the water has evaporated.