Ingredients
- 3 large eggplants
- 450 g of ground veal
- 1 tablespoon(s) of cumin powder
- 1 tablespoon(s) of paprika
- 1 tablespoon(s) madras curry
- 3 balls of mozzarella
- 2 peeled garlic cloves
- 1 small can of crushed tomatoes
- 1 can of tomato paste
- 8 tablespoon(s) of olive oil
Preparation
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Preheat the oven to 200°C (th. 6-7). Mix the cumin, paprika and curry. Cut the mozzarella into cubes and let them drain in a colander.
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Wash and dry the eggplants. Cut them in half lengthwise. Using a knife, make crisscrosses in their flesh. Pour 1 tbsp of olive oil, a little salt and 1 or 2 pinches of mixed spices on each half eggplant. Bake for 15 min.
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Crush the garlic cloves using a garlic press. In a frying pan, heat 2 tbsp of oil, add the garlic, meat and remaining spices. Cook for 5 min over high heat. Pour in the crushed tomatoes and tomato paste. Add salt and pepper and simmer for 20 min.
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Remove the eggplants from the oven. Place the latter on grill mode. Using the back of a spoon, press down on the eggplant flesh to make a hole. Distribute the meat in the hollow of each eggplant, add the diced mozzarella and bake for 10-12 minutes, until the mozzarella is well melted and golden. Serve quickly.
