Ingredients:

  • 2 medium Italian eggplants (approx. 1 lb / 450g), halved lengthwise
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb lean ground beef (90/10)
  • 4 cloves garlic, minced
  • 1/2 cup diced onion
  • 1/4 cup tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Slice eggplants in half lengthwise, score the flesh in a diamond pattern, sprinkle with sea salt, and let sit for 10 minutes.
  2. Use a spoon to scoop out the center flesh, leaving a 1/4 inch border to create a boat; finely chop the scooped-out flesh.
  3. Heat 1 tbsp of oil in a skillet over medium-high heat, add ground beef, and cook until browned and crumbled.
  4. Stir in the diced onion and the chopped eggplant flesh, sautéing for 5 minutes until translucent.
  5. Add minced garlic, oregano, and black pepper, stirring constantly for 60 seconds until fragrant.
  6. Stir in tomato paste and cook for 2 minutes to caramelize; remove from heat and fold in fresh parsley.
  7. Heat remaining oil in the skillet and sear eggplant boats cut-side down for 4-6 minutes.