Ingredients
2 eggplants
Olive oil
Salt and pepper
Sweet paprika
Oregano
1 onion, chopped
2 bell peppers, chopped
2 cloves of garlic, minced
0.7 lb (320 g) of minced meat
Cumin
Ginger
Coriander
Chopped parsley
8.8 oz (250 g) of tomato puree
2/3 cup (160 ml) of water
5.3 oz (150 g) of mozzarella, shredded
Parmesan, grated
Directions1. Preheat the Oven:
Preheat your oven to 356°F (180°C).
2. Prepare the Eggplants:
Slice eggplants lengthwise about 0.4 inches thick. Set aside.
Mix 2 tablespoons of olive oil with salt, garlic powder, pepper, sweet paprika, and oregano.
Brush the eggplant slices with the oil mixture on both sides and bake for 20 minutes until tender.
3. Prepare the Meat Filling:
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