- preheat your oven to 200°C and wash & dry the mini eggplants
- place a piece of baking paper on a baking sheet, brush the eggplants with 1 tbsp of olive oil, sprinkle with 1 tbsp salt and pierce a dozen holes in each with a skewer
- bake the eggplants for 25-30 minutes to soften, then remove from oven and let cool
- cut off the tops of the eggplants and then with a spoon or an apple-corer, remove part of the flesh of the eggplants (discard the seeds) and set aside and place the partly hollowed eggplants back inside the oven for 10 minutes to further soften, then remove and let cool
- to prepare the meat filling, begin by heating (at medium-high heat) 1/3 cup of olive oil in a pan and add the diced yellow onion for 2-3 minutes, then the crushed garlic, then the chopped eggplant flesh (about 75-100 grams), 2 bay leaves and finally ground beef and cook until browned
- add the crushed tomato, fresh herbs, allspice, then the wine and let cook until drier and add the parmesan cheese and salt & pepper to taste
- fill each mini eggplant with your ground beef stuffing and set upright in a baking pan and use several small potatoes or potato wedges (that you tossed with some olive oil and salt) in between them to hold the eggplant upright and in place, place the caps back on and pour 1/4 cup of water in the baking dish and cover the dish with aluminum foil
- in a preheated oven at 180°C-190°C, bake the stuffed eggplants for 45-60 minutes (remove the aluminum foil half-way through)
- serve warm or reheated, either whole or sliced in half.
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