Eggplant stuffed with meat and brown rice

Ingredients:

• 4 medium eggplants cut in half $3

• ½ pound of ground beef $2

• 2 finely chopped medium onions $.50

• ½ red pepper, chopped $.50

• 2 garlic cloves, chopped $.10

• 1 tbsp. of paprika $.10

• 3 tbsp. of chopped parsley $.10

• 2 red tomatoes ripe and chopped (without seeds) $.70

• 1 cup of brown rice $1

• 1 chopped carrot $.25

• 1 chopped yellow zucchini $.25

• 1 cup of grated Parmesan cheese $.50

Lime water:

• 5 limes, its juice $.50

• ¼ cup of sugar $.50

preparation:

- Cut eggplants in half, add a little salt and let them rest for 30 min.

- Rinse well and scoop out the center, leaving a little meat. Don’t throw away the shells because you will be filling them later.

- Bake the eggplant shells for 10 min. At a temperature of 350º

- In a hot pan, sauté the onion and then cook the ground meat.

- When the meat is ready, add the pulp of the eggplant, garlic, red pepper, paprika, parsley and tomatoes.

- Cook everything and incorporate it perfectly

- Start filling the eggplant-halves that you baked.

- At the end sprinkle with Parmesan cheese.

- Serve with a little bit of brown rice with carrot and zucchini.

- Accompany it with a delicious limeade!

Note: Brown rice takes longer to cook than white rice.

#english