This dish is one of my favorite childhood meal that my mum used to bake very regularly as very quick to make! In France, we called them “petits farcis” and we make different variations of “farcis”: with eggplants, zucchinis and red pepper.
The real beauty in this dish is that it contains vegetables and meat and it is quite filling. My mum used to serve it with rice as well. You can choose to add rice to this meal too. In this case, I will recommend you using either brown rice or quinoa for better nutritional facts.
(For 3 people)
300g of ground beef
200ml tomatoes can
1 large brown onion sliced
3 garlic cloves – freshly crushed
1 tbsp. of olive oil
3 tbsps. of Parsley (optional)
1 pinch of Himalaya salt
Preheat the oven to 180 degrees
Place the eggplants in a large oven proofed dish.
Make cuts in the eggplants so that they cook faster in the oven
Brush the eggplants with olive oil and put them in the oven for 30 minutes
In the meantime, warm a pan over medium heat, and add the onions and garlic clothes. Cook them for 3-4 minutes or until golden.
Add the tomatoes can, then the ground beef, and the salt.
Slimmer for 5 minutes
Remove the eggplant flesh with a spoon and add it to the beef mixture
Slimmer for another 3 minutes
The eggplants should be now empty, leaving just the skin.
Then add the mixture back to the eggplants
Place the eggplants in the oven for another 5 minutes and serve it with parsley.