Cheesy Beef Stuffed Eggplants / Stuffed Eggplant Boats with Minced Beef and Cheese

Ingredients:

2 eggplants

400 gm beef mince

1 small onion, finely chopped

3 garlic cloves, minced or finely chopped

1/4 cup capsicum, chopped

2 tbsp tomato paste

1 tsp paprika

1 tsp cumin powder

1/2 tsp oregano

1/2 -1 tsp pepper powder

salt to taste

olive oil, as required

shredded / grated cheese, as required

fresh parsley leaves, to garnish

Preparation:

1. Preheat the oven to 200 degree celcius and line a baking tray with baking paper.
2. Cut eggplants in half lengthwise and score the flesh lightly ( making criss-cross cuts in the flesh using knife ).
3. Then brush with olive oil and place on baking tray and bake it for 20-25 minutes, until soft.
4. Let it cool slightly and then scoop out the eggplant flesh with a spoon, leaving 1/4" border. Roughly chop the scooped eggplant flesh and keep it aside.
5. Heat little olive oil in a pan and add chopped onion and saute for few minutes until softened.
6. Add chopped garlic and saute for a minute.
7. Add beef mince and cook until browned.
8. Add chopped egg plant, capsicum, tomato paste, paprika, cumin powder, oregano, pepper powder and salt and mix well and cook for few minutes until the mixture thickens and is not watery.
9. Remove from the flame and fill the eggplant halves with this filling and top with grated cheese.
10. Then return to the oven and bake at 200 degree celcius for 10-15 minutes until the cheese melts.
11. Garnish with fresh parsley leaves and serve...