EGGPLANTS STUFFED WITH MEAT: MEDITERRANEAN FLAVORS
Ingredients: for 3/4 servings
4 eggplants
400 grams of minced meat
1 onion
1/2 red bell pepper
2 cloves of garlic
salt and pepper
1 tsp. 7 spice seasoning (Baharat*)
olives (to taste)
1 tablespoon white cheese
1egg
grated cheese for gratin (amount needed)
Cut the eggplants in half and cook in a hot oven on a plate sprayed with oil or fried lime, face down for 15 minutes. Take out and let cool.
Chop the garlic, onion and bell pepper very finely, sauté and once it browns a little add the minced meat. Season with salt and pepper, add Baharat if you have it, otherwise you can use cumin or whatever seasoning you like. Cook over low heat for 15/20 minutes.
Carefully remove the pulp from the eggplants, process or cut it and add it to the meat mixture. Cook for a few more minutes and set aside until warm. Add the white cheese, egg and olives. Stuff the eggplants and sprinkle grated cheese on top. Bake for 15/20 minutes or until the surface is golden brown.
Tip: The meat filling usually loses liquid, so that the eggplants do not fall apart, I recommend putting a little breadcrumbs on the base before filling and another little on top of the filling, they are very firm!
Baharat: Seasoning mixture of black pepper, white pepper, cinnamon, ginger, nutmeg, cardamom and cloves (there may be other mixtures, this is the one I have)