Ingredients
- 6 small eggplants
- 10.5 oz ground meat
- 2 tablespoons curry powder
- 2 tomatoes
- 3.4 oz yogurt
- 3.5 oz peanuts
- 1 tablespoon butter
- Salt, pepper
Preparation
Cut off the “tops” of the eggplants and scoop out the insides. Sauté the scooped-out flesh with the ground meat and tomatoes in butter. Once the meat loses its red color, add the curry powder and yogurt. Stuff the eggplants with this mixture, then place them on a greased baking sheet and bake in the oven for about 1 hour. Before serving, sprinkle with roughly chopped peanuts.
photo credit stockfood.com
