Eggplant with Ground Pepper Filling

Ingredients

• 4 eggplants
• 1 clove garlic
• 2 Spring Onions
• 3 tbsp olive oil
• 1 pinch chili peppers
• 1 tsp black cumin (finely crushed)
• 250 g lamb mince
• 200 g cooked rice
• Salt
• Pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 3 Stalks Parsley
• 2 Tomatoes
• 1 lemon
• 100 ml Vegetable broth

Instructions

1. 1.

   Wash the eggplants, halve them and scoop out the flesh with a sharp-edged spoon. Chop the flesh finely. Peel the garlic cloves and dice everything very finely.

2. 2.

   Trim the spring onions, cut lengthwise in half and slice into thin strips. Stir-fry together with the eggplant flesh in 2 tbsp oil. Remove from pan, add remaining oil and heat.

3. 3.

   Crumbly brown the mince, season with chili and black cumin, then add rice and onion mixture and cook for another 3 minutes. Season with salt and pepper, set aside.

4. 4.

   Wash the bell peppers, deseed and dice them. Wash parsley, shake dry and roughly chop. Boil tomatoes, peel and halve them. Scrape out seeds and cut flesh into cubes. Halve lemon and squeeze juice.

5. 5.

   Combine everything with the mince mixture, mix well and season with salt and pepper. Fill the scooped eggplants, place side by side in a baking dish and pour broth over them. Cover with foil and bake at 180°C for about 25 minutes. Plate and garnish with parsley before serving.