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Prepare the eggplants: Slice the eggplants in half lengthwise and scoop out some of the flesh to make shallow boats. Dice the scooped-out flesh and set aside.
Cook the filling: In a skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until fragrant. Add the ground beef and cook until browned.
Add vegetables and spices: Mix in the diced bell pepper, reserved eggplant flesh, canned tomatoes, smoked paprika, and Italian herbs. Cook for 5–7 minutes until everything is soft and flavorful.
Stuff and top: Spoon the mixture into the eggplant halves. Top with mozzarella cheese and cover the skillet with a lid. Let cook on low heat until the cheese melts, about 3–4 minutes.
Garnish and serve: Sprinkle with chopped green onions and cilantro just before serving.
Serving and storage tips:
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