Stuffed Eggplant

Stuffed Eggplant

1. Warm baby eggplant in oven so they become slightly soft.
2. In a skillet, lightly brown ground meat with garlic and onions.*
3. While meat is browning, place tomato paste and water in pan (1:2 ratio). Add desired spices and ingredients...I used salt, pepper, garlic, onion, basil, cilantro, paprika, and ginger. Bring the sauce to a boil and then lower to a simmer.
4. Once the meat is browned, take the warmed eggplant and score them. Then cut a large slit lengthwise. Place the meat in the eggplant and then place them in a baking dish. Cover eggplants with remaining meat and then sauce.
5. Bake in oven at 350 until eggplant done (I did for a little over 30 minutes).
6. Garnish and serve.

* You can take bread crumbs and soak them in a milk and then mix this with the meat mixture. This prevent the meat from getting dry. Other possible additives include rice or bulgar.