Stuffed Eggplant with Fresh Tomatoes

Directions

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Prepare eggplant

3. Using a fork, poke about 10 holes in each eggplant and place them on your prepared baking sheet. Place in the heated oven and bake for 45-50 minutes or until tender. Turn once for even baking.

4. Remove from the oven and let cool.

5. Turn oven down to 350 degrees.

Meat Filling

1. Heat oil in a large skillet over medium heat. Add onion, cumin powder, bell pepper and ground beef. Cooking until meat is browned. About 10 minutes.

2. Stir in the garlic and cook for 30 seconds. Add in the chopped tomatoes, salt and pepper. Bring to a boil.

3. Turn heat down to low and allow to simmer for about 10 minutes. Taste for seasoning and add more salt if necessary. Turn off heat and add chopped parsley and stir to combine.

For the Sauce

1. In a small measuring cup add the tomato paste and boiling water and stir to combine.

To Assemble

1. In a small casserole dish, add the roasted eggplant. Gently cut a slit in the top of each eggplant and lightly season with a pinch of salt.

2. Fill the opening with the meat mixture, allowing it to mound through the slit.

3. Spoon the sauce mixture over the eggplant. Pour the remaining sauce into the bottom of the casserole dish.

4. Garnish each eggplant with sliced tomatoes. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake another 10 minutes.

5. Garnish with additional chopped parsley and serve. Serve with rice.