Cooking Instructions
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Step 1
To make the filling, heat
Extra-Virgin Olive Oil (1/2 Tbsp)
in large saute pan. Add
Onion (1)
and cook until translucent, about 3 minutes.
Step 2
Add
Ground Beef (8 oz)
and cook until beef begins to brown. Then add
Canned Crushed Tomatoes (1 cup)
and
Fresh Parsley (1/2 cup)
. Season with
Salt (1/2 tsp)
and pepper. Cook for 2-3 minutes and set aside.
Step 3
Peel each
Eggplants (4)
to black and white by removing stems and using a vegetable peeler. Place eggplants in a bowl of salted water for 20-30 minutes to remove bitterness. Then, remove eggplants from salt-water. Dry them with a clean kitchen towel.
Step 4
Add
Vegetable Oil (1/2 cup)
into a saute pan so it covers the bottom. Place eggplants into the hot oil to allow them to fry. Flip each eggplant to ensure even cooking.
Step 5
Remove eggplants onto a plate with paper towels to collect excess oil.
Step 6
Place eggplants into an oven dish and make a cut down the center, be careful not to cut from end to end. Evenly distribute meat filling among eggplants. Place
Long Green Chili Pepper (1)
and
Tomato (1)
on top as decoration.
Step 7
Mix
Canned Crushed Tomatoes (1/2 cup)
with 1/2 cup of water and pour this into the oven dish, around the eggplants. Place in oven and cook for 20 - 30 minutes.
Step 8
Let cool slightly and serve.
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