Berenjenas Rellenas de Carne

Ingredients

• 2 medium eggplant
• 1 pound ground beef
• 1 large tomato
• 1 medium onion
• 2 tablespoons olive oil
• 1 cup cheese
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons parsley

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell intact. Chop the scooped-out flesh and set aside.

3. 3

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Sauté until the onion is translucent, about 5 minutes.

4. 4

   Add 1 pound of ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 7-10 minutes.

5. 5

   Stir in the chopped eggplant flesh, 1 large diced tomato, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Cook for an additional 5-7 minutes until the mixture is well combined and heated through.

6. 6

   Remove the skillet from heat and stir in 1 cup of shredded cheese and 2 tablespoons of chopped parsley.

7. 7

   Stuff the eggplant halves with the meat mixture and place them in a baking dish.

8. 8

   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

9. 9

   After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the eggplants are tender and the tops are golden brown.

10. 10

    Remove from the oven and let cool for a few minutes before serving. Enjoy your Berenjenas Rellenas de Carne!