Azerbaijani Stuffed Eggplant with Ground Meat

Method

1. Preheat oven to 200°C (390°F).
2. Cut the eggplant lengthwise and scoop out the flesh, leaving a 1cm border.
3. In a pan, heat olive oil and sauté onion and garlic until fragrant.
4. Add ground meat and cook until browned. Stir in tomato, bell pepper, and tomato sauce.
5. Season with salt and pepper. Fill the eggplant shells with the meat mixture.
6. Place on a baking sheet and bake for 25-30 minutes until tender.
7. Check that the ground meat reaches 71°C (160°F) throughout before serving.