Barquinhas de berinjela recheadas com carne moída

Ingredientes

• 3 eggplants
• 1/4 cup olive oil
• Sprinkle of salt
• 1/2 lb extra lean ground beef
• 1 onion
• Eggplant flesh
• 3 tablespoons olive oil
• 1 teaspoon salt (more per preference)
• 2 teaspoons allspice
• 1 teaspoon cinnamon
• 1 cup tomato sauce
• 2 cups plain yogurt
• 1 garlic clove (crushed, more per preference)
• 1/2 lemon (juiced)
• 1/2 tsp salt
• 1/4 cup parsley
• 1/4 cup slivered almonds or pine nuts

Modo de preparo

1. 1

   Preheat oven to 370F

2. 2

   Trim the ends off the eggplant and peel them only every other stripe (don't peel all of it). You should end up with a "zebra" pattern.

3. 3

   Cut them in half length wise and using a teaspoon scoop out the flesh, leaving about 1/4 inch thickness.

4. 4

   Sprinkle them with salt and massage them with the olive oil.

5. 5

   Bake in the oven for 45 minutes, placing them cut side up.

6. 6

   Make the filling by finely dicing the onion and softening in the olive oil.

7. 7

   Once onions are soft, add the beef and brown for a few minutes.

8. 8

   Chop up the eggplant flesh and add to the pan along with all the spices and tomato sauce. Cook until eggplant is soft and meat is cooked through, about 2-3 minutes. Taste and adjust.

9. 9

   Spoon the mixture into each eggplant boat and pop back in the oven for 10 minutes.

10. 10

    Mix all the yogurt sauce ingredients together, using room temperature yogurt.

11. 11

    Toast the almonds/pine nuts in a tsp olive oil until golden.

12. 12

    Finely chop up the parsley.

13. 13

    Assemble by adding the yogurt sauce over each boat and garnish with parsley and almonds. Serve immediately.