Ingredients
2 large eggplants.
2 teaspoons sea salt.
1 pound ground beef.
1 small onion, diced.
2 medium tomatoes, one sliced into 4 slices, the rest coarsely chopped.
1 tablespoon tomato paste.
2 cloves garlic, minced.
1/2 teaspoon salt, more to taste.
How to Make It
Step 1
Slice the eggplant in half lengthwise. Fill a large bowl with water, stir in 2 teaspoon of salt, then add the sliced eggplants. Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while prepping the filling.
Step 2
Heat a skillet on medium heat for 1 minute, then add the ground beef. Sauté until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes. Add the onions and continue to sauté until they start to soften, about 4 more minutes.
Step 3
Add the coarsely chopped tomatoes, tomato paste, garlic, salt and pepper; simmer until the tomatoes are softened, another 5 minutes. Stir in the chopped parsley, season to taste with more salt and pepper and set aside.
Step 4
Remove the eggplants from the water, rinse and pat dry. Season with salt and pepper. In a large skillet, warm 2 tablespoons oil on medium-high heat for a minute, then place the eggplant cut side down. Cook in batches until browned, about 4 minutes, then set on paper towels to drain.
Step 5
Preheat oven to 400°. Scoop out the seed part of each eggplant and set aside. Don’t spoon out too much of the eggplant—just enough to make a divot to put the filling into.
Step 6
Spoon in the filling, then lay down half of a chile pepper and a tomato slice on each eggplant. Bake until the eggplants are soft all the way through, 20 to 30 minutes, then rest for 5 minutes before serving.