Anita’s Stuffed Baby Eggplant

A warm to the heart dish filled with the best delightful Mediterranean flavors. Roasted, tender eggplant topped with Homemade Tomato-Meat sauce. Served with rice to have a complete and very satisfied meal. Spread The Love!

Ingredients

10 Baby eggplants, washed and dried

2 pounds of ground meat

4 Roma tomatoes, diced

1 Tablespoon tomato paste

1 teaspoon oregano, dried

1/2 teaspoon cinnamon, ground

1/2 teaspoon black pepper, freshly ground

1/2 cup chicken or vegetable broth

2 cloves of garlic, minced

1 teaspoon honey

1 medium onion, diced

1/2 teaspoon all-spice

3 Tablespoon of olive oil

Preparation

1. Preheat oven to 400 grades Farenheit. Prepare a baking pan with foil. Grease a pan with olive oil. Slice baby eggplant in half lengthwise leaving stem in. Make a crosshatch pattern on the flesh of each eggplant using a paring knife. Make sure not to cut all the way through the skin.
2. Drizzle the flesh with olive oil, season with salt and pepper. Turn the eggplant over with the flesh facing the pan and brush the skin with olive oil.
3.  Place into preheated oven and bake until flesh is soft and tender for about 20 to 25 minutes. Remove from oven and set aside.
4. Meanwhile, use a large pan and at medium heat sauté in olive oil garlic, and diced onions for about 8 to 10 minutes or until onions are soft and translucent.
5. Add in ground meat and cook for 20 to 25 minutes. Season with salt, pepper, oregano, all-spice and cinnamon. Add fresh diced tomatoes. Stir and add tomato paste dissolved into a half cup of vegetable broth. Add honey. Stir and cook for an extra 5 to 10 minutes. 
6. Stuff each top of eggplant with meat tomato sauce . 
7. Place back into the oven for another 5 to 8 minutes to absorb the flavors. Enjoy next to rice. I added some golden raisins. (optional)
8. Spread the love with this delicious dish.