2 tablespoons extra virgin olive oil, divided, such as Colavita
0.5 pound ground beef or lamb
0.25 teaspoon cumin
1 onion, chopped
1 carrot, chopped
1 red pepper, chopped
1 tahini
1 parsley for garnish
Instructions
Preheat oven to 200°C.
Slice the eggplants in half, lengthwise. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Bake with the sliced ends facing upwards for 30 minutes.
Meanwhile, heat the remaining olive oil in a pan. Add the meat and half the chopped onion. Cook until the meat is browned. Break up the pieces. Add the cumin, salt, and pepper. Stir. Remove the meat from the pan and set aside.
In the same oil that the meat was cooked in, add the other half of the onion, the pepper, and carrot. Cook for a few minutes on high heat. Don’t cook the veggies all the way through, so they're browned but still have a nice crunch.
When the eggplant is finished cooking, carefully remove the seeds from the eggplant with a spoon, if they're bitter. Then, drizzle tahini, place the meat, and finally, the cooked veggies. Sprinkle chopped parsley for garnishing. Serve hot!