When I lived in Israel, it seemed Eggplant dripped from trees and magically appeared in several dishes I ate there. I have attempted Eggplant once after living in Israel, much to my failure. 😦 NOW, however, I am armed with an AMAZING recipe from a trusted source and much tenacity.
Here is the recipe:
2 large eggplant
600g good quality minced beef
1 medium tomato
2 small onions, thinly chopped
2 cloves garlic, crushed
Fresh rosemary, fresh thyme
Extra virgin olive oil
In a frying pan or a wok, stir fry the onion and tomato with the garlic in a little olive oil. Add the minced beef and keep stirring well. Reduce the heat.
Meanwhile, cut open the eggplant in half lengthwise and empty with a spoon, making sure you keep about 1/2 inch flesh on the skin to make the “shells”. Thinly slice the flesh you have just been taking out and add it to the stir fry. Add some salt and some fresh rosemary and thyme (or any herb you may fancy).
Once the meat and eggplant are thoroughly cooked, remove from the heat and stuff the mixture in the shells. Place them in an ovenproof dish and bake for 45 minutes at 350F.
When I cooked this, it smelled amazing. The rosemary (fresh from my aunt’s garden) and thyme added a smell that sent me over the edge! I am super excited to try this meal.