|30 min||45 min||4|
|2 eggplant||Eggplant (cut in half lengthwise, or in thick strips lengthwise)|
|2 tsp||Sea salt, fine|
|454 gm||Beef, ground|
|1 small||White onion (diced)|
|2 medium||Tomato (one sliced into 4 slices, the rest coarsely chopped)|
|1 tbsp||Tomato paste, canned|
|2 clove(s)||Garlic (minced)|
|1/2 tsp||Salt and pepper (to taste)|
|1/3 cup||Parsley, fresh (chopped)|
|4 pepper(s)||Serrano pepper (or 1/2 of a bell green pepper cut into 4 long strips)|
Spoon in the filling then lay down half of a chili pepper and a tomato slice on each eggplant. It’s okay if you have leftover filling – you can sauté it in ghee or oil with the scooped out eggplant pieces to have something to snack on while the eggplants bake.
Bake until the eggplants are soft all the way through, 20-30 minutes, then rest for 5 minutes before serving.
is high in antioxidants and may help to lower cholesterol "LDL" levels