How to make it

  • Preheat oven to 350.
  • Cut eggplant in half and scoop out pulp leaving shell intact.
  • Finely dice eggplant pulp.
  • In a skillet brown eggplant in oil and add beef turning until browned.
  • Drain off any fat if necessary.
  • Stir in tomato paste, egg, onion, green pepper, garlic, salt, pepper red wine and yogurt.
  • Heat thoroughly but do not boil.
  • Spoon mixture into eggplant halves then top with tomato sauce and mozzarella cheese then place in baking dish and bake for 45 minutes until bubbly and eggplant is tender.

Reviews & Comments 2

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  • nemo 10 years ago
    Sounds wonderful!
    So does Wizzrea's modified version.
    Must try when i get my oven... saving it!
    Was this review helpful? Yes Flag
    " It was good "
    wizzrea ate it and said...

    I (as always) had a few minor modifications:

    No beef, used chicken instead
    Had no tomato paste, used sauce, cooked it a little longer to get rid of the extra water.
    Had no eggs :P
    Omitted the green pepper (didn't have any)
    Used white wine instead of red (to go with the chicken, of course)
    we like spicy stuff, so added about a half tsp red chili flakes.

    Very, very good, regardless. Thumbs up!
    Was this review helpful? Yes Flag

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