Eggplant stuffed with beef and ricotta: a culinary delight

directions:

1. Preheat the oven to 200°C (400°F).
2. Season the eggplant halves with salt and pepper.
3. Generously spray the flesh side of the halved eggplant with cooking spray.
4. Place eggplant halves, flesh side down, on a baking sheet lined with parchment paper.
5. Bake for 30-35 minutes until the eggplants are cooked.
6. While the eggplants are cooking, prepare the filling.
7. Heat a large skillet over medium-high heat.
8. Spray pan with cooking spray.
9. Add onion and cook until soft, about 5 minutes.
10. Add ground beef, carrots, garlic, paprika, oregano, cilantro and chili pepper (if using).
11. Cook the beef with a spatula until browned, about 10 minutes.
12. Add the tomato paste and beef broth.
13. Reduce heat to low and simmer for 10 minutes.
14. Once the eggplant is cooked, remove it from the oven.
15. Using a spoon, carefully scoop out the flesh from the eggplant halves, leaving a thin layer around the edges.
16. Chop the extracted eggplant flesh and add it to the beef mixture.
17. Season the filling with salt and pepper to taste.
18. Stuff each eggplant half with the beef mixture.
19. Top each eggplant half with ricotta and mozzarella cheese.
20. Place the eggplant halves in a baking dish.
21. Cover the dish with foil.
22. Bake it in the oven for 20 minutes.
23. Remove foil and sprinkle with chopped parsley.
24. Bake for another 10 minutes or until the cheese is melted and bubbly.
25. Serve immediately and enjoy!

Air Fryer Eggplant

Tips:

1. For a richer flavor, use a combination of ground beef and ground lamb.
2. If you prefer a spicier dish, add more chili pepper to the topping.
3. For a vegetarian version, omit the beef and use cooked quinoa or lentils instead.
4. Garnish with chopped parsley and fresh basil leaves for added flavor and color.