Back to 5 servings 5 medium eggplants, similar in size, globe or Italian; firm, unbruised 1 tablespoon olive oil, plus more for brushing 1 medium onion, chopped 1 medium bell pepper, seeded and chopped 0.5 pound ground beef (80/20), ground lamb is richer 4 cloves garlic, thinly chopped 1 cup diced tomatoes, plus more for garnish; canned may substitute 1 teaspoon ground cumin 0.5 teaspoon kosher salt, plus more for the eggplant 0.25 teaspoon black pepper 0.5 cup Italian parsley, chopped, plus more for garnish 1 tablespoon tomato paste, mixed with the hot water for the sauce 1 cup hot water
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1 Step 1: Heat the oven to 400°F (200°C) and line a baking sheet with foil. Poke 7 to 10 holes in each eggplant with a fork.2 Step 2: Brush the eggplants with a little olive oil and roast 50 to 60 minutes, turning once or twice, until the skins wrinkle and the flesh feels soft when pressed. Let cool briefly, then lower the oven to 350°F (175°C).3 Step 3: While the eggplants roast, heat 1 tablespoon oil in a large skillet over medium heat. Cook the onion, cumin, bell pepper and beef for 10 to 12 minutes, breaking up the meat, until the meat is no longer pink.4 Step 4: Add the garlic and cook for 30 seconds. Stir in the tomatoes, salt and black pepper, bring to a boil, then simmer on medium-low 10 to 15 minutes until the sauce slightly thickens. Off the heat, stir in the parsley and adjust seasoning.5 Step 5: Mix the tomato paste with the hot water in a measuring cup.6 Step 6: Arrange the roasted eggplants in a large casserole. Cut a slit down the belly of each without cutting through, lightly salt the inside, and fill evenly with the meat mixture.7 Step 7: Spoon 2 to 3 tablespoons of the tomato-water mixture over each eggplant, pour the rest into the bottom of the dish, and top each with a few tomato slices.8 Step 8: Cover with foil and bake 15 minutes at 350°F (175°C). Uncover and bake about 10 more minutes until the tomatoes look lightly roasted. Garnish with parsley and serve.getsaucepan.com/r/81cf54dc-37e9-5785-80a0-43f6ab0bec56
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