RECIPE:
2 Large Eggplants sliced lengthwise 1cm thick
50ml Olive Oil
1 Tsp Paprika
1 Tsp Oregano
1 Tsp Garlic Powder
Salt/pepper
Filling:
400g/14.11oz Minced Lamb
1 Onion diced
2 Garlic Cloves minced
1 Small Red Bell Pepper diced
1 Tbls Tomato Paste
1 Tsp Paprika
1 Tsp Cumin
1/2 Tsp Ginger
3 Tbls Chopped Fresh Parsley
200g/7oz Tomato Puree
80ml Water
200g/7oz Shredded Mozzarella Cheese
Salt/pepper
Topping:
Cherry Tomatoes, halved
30g/1oz Tomato Puree
50g/1.7oz Shredded Mozzarella Cheese
50g/1.7oz Parmesan Cheese
Dried Oregano
Parmesan Cheese
Method:
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