Instructions:
Preheat your oven to 180°C (350°F).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1cm border around the edges. Set the scooped-out flesh aside.
Brush the inside of the eggplant shells with olive oil and sprinkle with paprika, salt, and pepper. Place them on a baking tray lined with parchment paper.
In a pan, heat some olive oil over medium heat. Add the onion and garlic, sauté until fragrant.
Add the minced meat and cook until browned. Then add the diced red pepper and chopped tomatoes. Cook for a few minutes until the vegetables soften.
Stir in the tomato paste, water, chili flakes (if using), and spices. Let it simmer for about 10 minutes until the sauce thickens slightly.
Season the filling with salt and pepper to taste.
Fill each eggplant shell with the meat mixture and sprinkle grated cheese on top.
Bake in the preheated oven for about 25-30 minutes, or until the eggplants are tender and the cheese is golden brown.
Once done, garnish with chopped parsley before serving.
Enjoy your delicious and nutritious stuffed eggplants!
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