Greek baked eggplant recipe stuffed with mince, (Papoutsakia recipe)

Instructions

• Preheat oven to 180* C.
• Cut the eggplants in half, lengthwise.
• Use a sharp knife, score the flesh in a crisscross manner without tearing the skin.
• Apply olive oil over the surface of the eggplants.
• Line a baking tray with baking paper and add eggplants cut side upwards.
• Bake for 30-40 minutes, until the flesh of the eggplant, has softened.
• Press down the eggplant flesh, creating an indentation, setting aside.
• Place a non-stick pan over high heat. Add 2 tablespoon of olive oil.
• Add finely cut onions to the pan stirring through thoroughly until the onions have cooked through, adding garlic and continuing to cook through the ingredients.
• Once ingredients have cooked through add beef mince mixture stirring through until meat has browned.
• Add dry red wine and stir through until the alcohol evaporates, stirring ingredients thoroughly before adding smoked paprika, salt and pepper.
• Continue to stir through ingredients until mixture is well combined.
• Add chopped tomatoes, stirring through thoroughly and add 2 cups of water.
• Turn heat to low and allow the mixture to slowly simmer.
• Remove from heat and set aside to cool.
• Spoon meat mixture into eggplants filling generously.
• Apply finely grated pecorino romano cheese over the top and bake for a further 10-15 minutes until golden.
• Serve with some extra virgin olive oil and finely chopped parsley.