Recipes
- 1 medium to large eggplant
- 0.5 pound ground beef
- 1 large onion, chopped
- 3 clove garlic, minced
- 1.5 teaspoon curry powder
- 0.25 teaspoon cinnamon
- 0.25 teaspoon paprika
- 0.25 teaspoon cayenne
- 0.25 teaspoon black pepper
- 0.25 cup crumbled goat cheese
- 0.25 cup Kalamata olive Optional
- 3-4 teaspoon tomato paste
- 0.25 cup olive oil
- 0.25 cup red wine
- 0.5 teaspoon sugar
- 2 tablespoon fresh parsley, chopped
- 1.5 cup tomato, chopped
- 1-2 teaspoon lemon juice
- Prepare the Eggplant: Preheat the oven to 350°F. Cut the eggplant (1 medium to large) in half lengthwise and scoop out the eggplant flesh, leaving about 1/2-inch of flesh on the skin. Chop the scooped-out flesh coarsely and set it aside. Brush the inside of the eggplant shells with a little olive oil (from 1/4 cup) and bake for , then set aside.
- Sauté the Eggplant Filling: Add half of the remaining olive oil to a large skillet. Sauté the chopped onion (1 large) and half of the minced garlic (from 3 cloves) for . Mix the chopped eggplant flesh into the onions and add the cinnamon (1/4 teaspoon), paprika (1/4 teaspoon), cayenne (1/4 teaspoon), black pepper (1/4 teaspoon), and curry powder (1 1/2 teaspoons). Sauté until lightly brown (the mixture should be slightly dry), then set aside.
- Cook the Beef and Sauce: Add the remaining olive oil to the skillet and sauté the remaining garlic for a few minutes until aromatic. Add the ground beef (1/2 pound) and cook until browned, about . Add the tomato paste (3-4 teaspoons), chopped tomatoes (1 1/2 cups), Kalamata olives (1/4 cup), lemon juice (1-2 teaspoons), parsley (2 tablespoons), red wine (1/4 cup), and sugar (1/2 teaspoon). Mix everything together and cook for another .
- Assemble and Bake: Combine the cooked eggplant mixture with the beef sauce mixture and spoon it into the baked eggplant shells. Top with goat cheese crumbles (1/4 cup) and bake for .