A charcoal-grilled take on the classic baked stuffed eggplant, halved eggplants are first charred to soften, then filled with a spiced beef and onion mixture and returned to the coals briefly. It makes a hearty option for an outdoor spring brunch.
Grill the halved eggplants over the coals, turning often, for 8 minutes until the skin is lightly charred and the flesh softens.
Mix the minced beef with the grated onion and tomato, parsley, salt and black pepper, then work in the olive oil.
Open up the centre of the charred eggplants slightly, fill with the meat mixture and cook for another 8 minutes at the edge of the coals before serving.
Turn the eggplants often on the coals — leaving them on one side too long chars the outside while the inside stays raw. Contains no listed allergens.
Patlıcanları közün tam ortasına koyunca 8 dakikada dışı fazla yandı, içi ise hâlâ sertti; kenara alıp süreyi 12 dakikaya uzatınca ikinci partide sorun tamamen düzeldi.
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