Stuffed Eggplant

Stuffed eggplant is a popular Mediterranean recipe, and paired with homemade tomato-garlic sauce, it is a true celebration of flavor and aroma.

Wash the eggplants and cut them in half lengthwise. Carefully scoop out the flesh with a spoon and chop it finely.

Finely chop the onion and garlic and lightly sauté in vegetable oil. Add the ground beef and chopped eggplant flesh and sauté, stirring constantly. Add salt and season to taste.

Rinse the hollowed-out:) eggplants, salt them, and refill them with the stuffing. Spread a thin layer of mayonnaise over them and sprinkle with breadcrumbs.

Drizzle with vegetable oil and bake in an oven preheated to a moderate temperature until the eggplants are soft. (You can garnish the eggplants with sliced tomato rounds).

Serve with tomato sauce, garnished with fresh herbs.

To make the tomato-garlic sauce: pour boiling water over the tomatoes and peel off the skins. Chop the tomatoes and onion, and mince the garlic. Cook the garlic gently in olive oil until fragrant, then add the chopped tomatoes and onion, salt, pepper, dried parsley and basil, and sugar. Simmer everything together for another 20 minutes.