Beef Stuffed Eggplant (2 servings)

Name: Beef Stuffed Eggplant (2 servings)
Ingredients: 2 eggplants (small, cut in half lengthwise); 2 tsp extra virgin olive oil, divided; sea salt and black pepper; 4 oz lean ground beef; 1 tsp smoked paprika; 1 tomato (medium, diced); 1 tbsp pine nuts; 1 tbsp parsley (chopped)

2 eggplants (small, cut in half lengthwise)

2 tsp extra virgin olive oil, divided

sea salt and black pepper

4 oz lean ground beef

1 tsp smoked paprika

1 tomato (medium, diced)

1 tbsp pine nuts

1 tbsp parsley (chopped)

1. Preheat the oven to 425oF (220oC) and line a baking sheet with parchment paper.
2. Using a sharp knife, score the flesh of the eggplant in a crosshatch pattern about one inch deep, being careful not to cut into the skin. Drizzle with half the oil and season with salt and pepper. Place on the baking sheet and bake for 25 minutes, until charred and cooked through.
3. Meanwhile, heat the remaining oil in a pan over medium-high heat. Add the beef, breaking it up as it cooks. Add the paprika. Cook for five to six minutes or until halfway cooked.
4. Add tomato to the meat and continue cooking for another 10 minutes.
5. Divide the eggplants between plates. Top with the beef mixture, pine nuts, and parsley.
Season with additional salt and pepper if needed. Enjoy!