Receta de Berenjenas rellenas de chicharro y pisto por Karlos Arguiñano

Preheat the oven to 375°F (190°C).

Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell. Set the shells aside.

Chop the scooped-out eggplant flesh and set aside.

In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add ground beef or turkey to the skillet, cook until browned. Drain excess fat if necessary.

Stir in the chopped eggplant flesh, diced tomatoes, cooked rice, paprika, cumin, salt, and pepper. Cook for about 5-7 minutes until heated through.

Fill the eggplant shells with the meat and rice mixture, packing it in tightly.

If using, sprinkle shredded cheese on top of the filled eggplants.

Place the stuffed eggplants in a baking dish and cover with foil. Bake for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes until the eggplants are tender and the cheese is bubbly.

Garnish with fresh parsley before serving.

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