Preparation
20 minutes
Cook Time
40 minutes
Serves
6
Cooking Level
Medium
Directions
Step 1
Heat oil in a non-stick pan over medium-high heat. Add beef, onion, garlic, and peppers and for 4-6 minutes, breaking the beef into smaller pieces.
Step 2
Reduce the heat to medium, mix water, tomato paste, cumin, and salt & pepper, and simmer until the liquid thickens.
Step 3
Remove from heat and stir in half of the parsley.
Step 4
Preheat the grill. Poke 7-10 holes in each eggplant using a fork, and cook for 6-8 minutes, flipping halfway. Place in a large grill-safe casserole dish and set aside.
Step 5
After the eggplants cool, cut a small opening in the "belly" of each eggplant and lightly season with salt.
Step 6
Spoon the sauce into the openings of each eggplant, letting it mound. Pour any remaining sauce into the bottom of the casserole dish.
Step 7
Cover with aluminum foil and place on the grill for 10 minutes. Remove the foil and cook for another 7-10 minutes.
Step 8
Garnish with remaining parsley and serve.
