Stuffed eggplants

Ingredients for 2 servings:

• 2 large eggplants
• 4 m.-sized onion(s)
• 3 cloves garlic
• 350 g minced meat (beef)
• 2 bell peppers
• 1 small chili pepper(s), hot
• 3 m.-large tomato(s)
• 2 shots of olive oil
• salt and pepper
• cumin
• Paprika powder, hot
• Paprika powder, sweet

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Food combining dish

Wash the eggplants and peel them in a striped pattern (peel one strip, leave another strip of skin, then peel another strip, etc.). Heat a little oil in a pan and fry the eggplants on all sides, covering the pan so the eggplants cook a little and you don’t need more oil (about 8 minutes). Meanwhile, peel and dice the onions and garlic. Wash, deseed, and dice the tomatoes, bell peppers, and chili peppers. Place the fried eggplants in a baking dish and cut a slit lengthwise down the middle. Heat another little oil in the pan and fry the onions, garlic, minced meat, tomatoes, chili peppers, and bell peppers (about 5 minutes), then cook with the lid on for 5 minutes. Season to taste and stuff the eggplants, setting aside any excess. Braise in the oven at 200°C for 30 minutes, covered with foil.