No-fry Eggplants with Meat
No frying, more healthy, but still tasty.
Servings 6 persons
Calories 175kcal
Ingredients
Eggplants
- 4-5 eggplants medium sized, not too fat
- 2 tablespoon olive oil
- 1 teaspoon salt
Meat filling
- 150 grams ground beef
- 1 onions chopped
- 1 mild green peppers chopped
- 2 garlic cloves chrushed
- 2 tablespoon olive oil
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 pinch black pepper
Potatoes
- 1 potatoes sliced thin
- 1 tomato or 1 tablespoon tomato paste
- 2 tablespoon olive oil
Combining
- 3 tomatoes sliced for the topping
- boiling water
- 1 teaspoon salt to taste
- 5-6 stalks parsley for garnish
Instructions
Eggplants
- Wash the eggplants and peel them vertically in stripes. Then slice them about 2 centimetres (1 inch) thick.
- Also peel and slice the potatoes. Make the slices thin, so they will cook quicker.
- Place the eggplant slices and the potato slices on an oven tray. Sprinkle with olive oil and salt. Mix well and make sure they all lay flat on the tray. Cook in a pre-heated oven at 180° Celsius for about half an hour. Half way flip over to make sure both sides get a chance to be baked.
- Cook until eggplants are soft and slightly charred
Meat
- Meanwhile in a pot add two tablespoons of olive oil and chopped onions. Saute until the onions are translucent, then add the ground beef meat.
- Cook over medium heat, stirring until the meat changes color.
- Then also add the peppers that you have taken out the seeds and chopped and the crushed garlic. Cook all together for another 1-2 minutes.
- Add salt and red pepper flakes.
- Add in the chopped tomatoes and/or tomato paste.
- Mix, cover the lid and cook for another 5 minutes and then remover from the stove.
Combining
- By now the eggplants and potatoes are probably ready. Pour them on to a deep skillet. On top pour all the ground beef mixture.
- As a final layer add flat large slices of tomato. Pour enough boiling water to reach half the hight of the mixture. Cook until the water boils once and again. Rest for 5 minutes and serve warm.
- Garnish with chopped parsley
Notes
Choose eggplants that are similar sized and look alike to make sure that they cook at the same time.
Do not choose too big eggplants, the bigger the eggplant the more seeds it will have. Eggplant seeds are not the tastiest part.
Slimmer the eggplant, the tastier.
The stem part should be green, showing that the eggplant is fresh.
When you slightly squeeze the eggplant it should have some softness and should not be stiff. You can understand this by slapping the eggplant to your hand.
The color of the eggplant should be bright and shiny
There should not be any cuts or scratches, as this will make the eggplants go bad quicker.
Check the bottom of the eggplant, if stiff pick another one as it is not ripe enough.