A spicy take on classic stuffed eggplant, this recipe seasons the minced meat filling generously with red pepper flakes and bakes it in a charred tomato sauce. In place of the usual mild tomato sauce, this version carries a sharp heat throughout.
Sauté the eggplants in the vegetable oil for 8 minutes until soft on every side, then hollow out the centre without piercing the base.
Sauté the onion, add the ground beef, and once it changes colour, stir in the red pepper flakes and salt.
Fill the eggplants with the mixture, arrange in a baking dish, pour the charred tomato over the top, and bake in an oven preheated to 200°C for 25 minutes.
Do not pierce through the base while hollowing out the eggplants, or the filling will leak out during baking.
İki yemek kaşığı pul biber ilk başta çok geldi ama közlenmiş domates acılığı güzelce yumuşatıyor, dengesi tam oturmuş.
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