Stuffings:
In a pan, fry the onion in olive oil.
Add paprika, garlic, salt and pepper and cook for 5 minutes.
Add minced meat, paprika, cumin, ginger and coriander. Let cook for 6-7 minutes.
Add parsley, tomato puree and water. Let cook for 10-15 minutes.
Cooking:
Place the filling on the eggplant slices.
Top with mozzarella and parmesan and sprinkle with dried oregano.
Bake at 180°C for 15 minutes or until the cheese is golden.
Serve hot and enjoy these non-fried eggplants that will delight even the pickiest palates. This recipe makes eggplants an irresistible and healthy option.
Thanks for your SHARES!
My grandmother eats only 1 tablespoon a day of this mix. She runs like a young girl.
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