Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice under cold water. Put it in a small saucepan with 120 ml of water and approximately 0.5 g of salt. Bring to a boil, cover, and cook over low heat for 12–15 minutes, until the water has been absorbed. Remove from the heat and leave covered.
Pre-bake 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 the cut sides with 10 ml of olive oil and place them cut side up on a baking sheet. Bake for 25–30 minutes, until the flesh is soft and the edges begin to brown.
Prepare the beef filling
Finely chop the onion and garlic, and dice the tomatoes. Heat the remaining 10 ml of oil in a frying pan and cook the onion for 3 minutes, until softened. Add the beef, break it into small pieces with a wooden spoon, and cook for 5–6 minutes, until browned in places. Stir in the garlic, caraway, paprika, black pepper, and the remaining salt; after 30 seconds, add the tomatoes.
Finish the filling
When the eggplants are soft, remove them from the oven. Reduce the temperature to 200 °C. Carefully scoop out most of the flesh with a spoon, leaving firm edges approximately 1 cm wide. Chop the flesh and add it to the pan. Cook the mixture for 5–6 minutes, until the tomatoes release their juices and some of the liquid evaporates. Stir in the cooked rice.
Fill and bake
Fill the eggplant halves with the mixture and return them to the baking sheet. Bake at 200 °C for another 8–10 minutes, until the filling is heated through and the top is lightly browned. Chop the parsley and mix it with the lemon juice. Serve the finished eggplants warm, drizzled with the lemon mixture.
