Eggplants Filled with Savory Mixture

Peel strips on the eggplants' skin, keeping the top intact, and cut a slit without slicing through completely.

Fill a large bowl with cold water, add 1 teaspoon salt, stir, and soak the eggplants for 30 minutes.

While soaking, heat 2 tablespoon olive oil in a pan over medium heat and cook onion until clear. Add minced garlic and cook until golden.

Add ground beef to the pan and brown it fully. Add diced green pepper and tomato, cooking for a few minutes.

Mix in tomato paste, salt, and pepper with the filling.

Remove the eggplants from the salt water, gently squeeze, and dry with a paper towel.

Heat 1/4 cup vegetable oil in a pan over medium heat and fry the eggplants on all sides until soft and brown.

Preheat the oven to 350F.

Place the eggplants on a paper towel to soak up excess oil.

Put the fried eggplants in a baking dish and fill them with the ground beef mixture.

Create the sauce by mixing tomato paste with water and spoon it over the eggplants and into the dish.

2. Serve warm with white rice. and NPL sparkling.