Whole Eggplant with Beef and Pepper Filling

Name: Whole Eggplant with Beef and Pepper Filling
Total time: 50 min
Yield: 2
Ingredients: 1 pcs Eggplant; 400 g Ground beef; 0.5 pcs Bell pepper; 0.5 pcs Bell pepper; 1 pcs Red onion; 2 cloves Garlic; 2 tbsp Olive oil; 1 tsp Paprika; 1 tsp Salt

50 min

The eggplant roasts whole while the beef cooks with two kinds of pepper, red onion and garlic. Then the eggplant is opened up and the filling goes inside.

Ingredients

2 servings

Eggplant(large, whole)1 pcs

Ground beef400 g

Bell pepper(green, finely chopped)0.5 pcs

Bell pepper(red, chopped)0.5 pcs

Red onion(finely chopped)1 pcs

Garlic(finely chopped)2 cloves

Olive oil2 tbsp

Paprika1 tsp

Salt1 tsp

Instructions

Put the whole eggplant in the basket and cook at 190 °C (374 °F) for 25 minutes — the skin wrinkles and the flesh goes soft.

Line the basket with baking paper and add the chopped peppers, red onion and garlic.

Spread the ground beef over them, season with salt and paprika, drizzle with oil and stir.

Cook at 180 °C (356 °F) for 15 minutes, stirring halfway.

Cut the eggplant lengthwise, open it out and mash the flesh lightly with a fork.

Spoon the meat filling inside and serve.

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