Ingrediente:

– 4 vinete medii;
– 400 grame carne tocata de vita;
– 1 ceapa mare, tocata marunt;
– 3 catei de usturoi, tocati fin;
– 2 rosii;
– 1 ardei verde sau ardei kapia, tocat marunt;
– 1 lingura pasta de tomate;
– 1 lingurita pasta de ardei (optional);
– 1/4 legatura de patrunjel verde, tocata;
– 1 lingurita boia dulce;
– 1/2 lingurita boia afumata;
– 1/2 lingurita chimion macinat;
– 1/4 lingurita ienibahar macinat;
– 1/2 lingurita piper negru;
– sare, dupa gust;
– 4–5 linguri ulei de masline;
– ulei pentru prajirea vinetelor;
– 1 lingurita zahar;
– 1 lingurita suc de lamaie;
– 150 mL apa fierbinte;
– 1 lingura pasta de tomate pentru sos.

Timp de preparare: 1 ora si 30 de minute

Portii: 4

Mod de preparare:

Spala vinetele, indeparteaza coditele si taie-le in jumatati, pe lungime. Cresteaza usor pulpa fiecarei jumatati, in forma de romburi, fara sa strapungi coaja. Presara vinetele cu sare si lasa-le aproximativ 20–30 de minute, pentru a elimina excesul de apa. Clateste-le, apoi usuca-le foarte bine cu prosoape de hartie. Incinge uleiul intr-o tigaie si prajeste jumatatile de vinete pe ambele parti, pana cand devin moi si usor rumenite. Scoate-le pe prosoape de hartie, pentru a elimina excesul de ulei. Pentru umplutura, incinge uleiul de masline intr-o tigaie. Adauga ceapa si gateste-o timp de 4–5 minute, pana cand devine translucida. Adauga ardeiul tocat si usturoiul, apoi continua gatirea timp de 1–2 minute. Adauga carnea tocata si gateste-o pana cand lichidul lasat de carne scade aproape complet. Curata rosiile de coaja, toaca-le marunt si adauga-le peste carne. Pune pasta de tomate, pasta de ardei, boiaua dulce, boiaua afumata, chimionul, ienibaharul, piperul, zaharul si sarea. Gateste compozitia la foc mediu timp de 10–12 minute, pana cand sosul scade, iar umplutura devine concentrata. La final, adauga sucul de lamaie si patrunjelul verde. Amesteca si opreste focul. Asaza jumatatile de vinete intr-o tava, cu partea taiata in sus. Apasa usor pulpa cu o lingura, pentru a forma cate o adancitura in fiecare jumatate, apoi distribuie amestecul de carne. Amesteca o lingura de pasta de tomate cu 150 mL de apa fierbinte si putina sare. Toarna sosul in tava, in jurul vinetelor, fara sa acoperi umplutura. Coace vinetele in cuptorul preincalzit la 190°C timp de 25–30 de minute, pana cand sosul scade.

Bon appétit!

Ingredients:

– 4 medium eggplants;
– 400 g ground beef;
– 1 large onion, finely chopped;
– 3 garlic cloves, finely chopped;
– 2 tomatoes;
– 1 green pepper or red bell pepper, finely chopped;
– 1 tablespoon tomato paste;
– 1 teaspoon red pepper paste (optional);
– 1/4 bunch fresh parsley, chopped;
– 1 teaspoon sweet paprika;
– 1/2 teaspoon smoked paprika;
– 1/2 teaspoon ground cumin;
– 1/4 teaspoon ground allspice;
– 1/2 teaspoon ground black pepper;
– salt, to taste;
– 4–5 tablespoons olive oil;
– oil for frying the eggplants;
– 1 teaspoon sugar;
– 1 teaspoon lemon juice;
– 150 mL hot water;
– 1 tablespoon tomato paste, for the sauce.

Preparation time: 1 hour and 30 minutes

Servings: 4

Method of preparation:

Wash the eggplants, remove the stems, and cut them in half lengthwise. Lightly score the flesh of each eggplant half in a diamond pattern, taking care not to pierce the skin. Sprinkle the eggplants with salt and leave them for approximately 20–30 minutes to draw out the excess moisture. Rinse them, then dry them thoroughly with paper towels. Heat the oil in a frying pan and fry the eggplant halves on both sides until softened and lightly browned. Transfer them to paper towels to absorb the excess oil. To prepare the filling, heat the olive oil in a frying pan. Add the onion and cook for 4–5 minutes, until translucent. Add the chopped pepper and garlic, then continue cooking for another 1–2 minutes. Add the ground beef and cook until most of the liquid released by the meat has evaporated. Peel and finely chop the tomatoes, then add them to the meat. Add the tomato paste, red pepper paste, sweet paprika, smoked paprika, cumin, allspice, black pepper, sugar, and salt. Cook the mixture over medium heat for 10–12 minutes, until the sauce has reduced and the filling becomes rich and concentrated. Finally, add the lemon juice and fresh parsley. Stir well and remove from the heat. Arrange the eggplant halves in a baking dish, cut side facing upwards. Gently press down the flesh with a spoon to create a hollow in each half, then divide the meat mixture evenly among them. Mix one tablespoon of tomato paste with 150 mL of hot water and a little salt. Pour the sauce into the baking dish around the eggplants, without covering the filling. Bake in a preheated oven at 190°C for 25–30 minutes, until the sauce has reduced.

Bon appétit!