Instructions
Follow the steps and taste along the way.
Partially roast the eggplants
Preheat the oven to 220 °C. Halve the eggplants lengthwise and score the flesh in a crosshatch pattern without cutting through the skin. Brush them with half of the oil, sprinkle with 1 g of salt, and place them cut-side up on a baking sheet. Roast for 25 minutes, until the flesh is soft and the surface begins to turn golden.
Cook the bulgur
Put the bulgur in a small saucepan, add 180 ml of water, and bring to a boil. Cover, reduce the heat, and cook for 10 to 12 minutes, until the water has been absorbed. Remove from the heat and leave covered.
Prepare the meat mixture
Finely chop the onion and mince the garlic. Heat the remaining oil in a pan, add the onion, and cook for 4 minutes, until softened. Add the beef and cook for 6 to 8 minutes, breaking it into small pieces with a spoon and letting it brown. Stir in the garlic, cumin, paprika, black pepper, and the remaining 3 g of salt. Add the tomatoes and simmer for 5 minutes, until the mixture thickens.
Mix the filling
Remove the roasted eggplants from the oven and let them cool briefly. Use a spoon to scoop out most of the flesh, leaving a border of approximately 1 cm next to the skin. Chop the flesh and mix it with the cooked bulgur and meat mixture. Stir in the lemon juice and finely chopped parsley.
Stuff and finish baking
Divide the mixture evenly among the hollowed-out eggplant halves and return them to the baking sheet. Bake at 220 °C for another 10 minutes, until the filling is lightly browned on top and the eggplants are completely tender. Serve warm.
