Berenjenas Rellenas con Carne

Instructions

1. Preheat oven to 200°C. Halve the eggplants lengthwise and score the flesh in a crosshatch pattern without cutting through the skin. Brush with olive oil, season with salt and place cut-side down on a baking tray. Roast for 20 minutes.
2. Once cool enough to handle, scoop out the flesh leaving a 1 cm shell. Roughly chop the flesh and set aside.
3. Heat olive oil in a skillet over medium-high heat. Brown the beef mince, breaking it up, for 6 minutes. Add diced onion and garlic, cook for 5 minutes more.
4. Stir in the crushed tomatoes, chopped eggplant flesh, olives, oregano, salt and pepper. Cook for 8 minutes until the mixture thickens.
5. Remove from heat and fold in the roughly chopped hard-boiled eggs.
6. Fill each eggplant shell generously with the beef mixture, pressing down lightly. Top with grated mozzarella.
7. Return to the oven and bake for 15 minutes until the cheese is golden and bubbling. Rest 5 minutes before serving.

Related Recipes

• Zapallitos Rellenos con Carne
• Albóndigas en Salsa de Tomate