Roasted Eggplants Stuffed with Sofrito Beef and Coconut Rice with Toasted Pigeon Peas

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Cut the eggplants lengthwise and score the flesh lightly without piercing the skin. Rub with 15 ml (1 tbsp) olive oil and season with 2 g (1/2 tsp) salt and 1 g (1/4 tsp) black pepper.

3. 3

   Roast the eggplants at 425°F / 220°C for 30 to 35 minutes, until the flesh is tender. Let them cool for 10 minutes.

4. 4

   Meanwhile, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the onion, garlic, and sweet peppers. Cook for 4 to 5 minutes until fragrant and softened.

5. 5

   Add the ground beef and cook, breaking it up, for 6 to 8 minutes until no longer pink. Stir in the sofrito, tomato paste, green olives, dried oregano, ground cumin, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper.

6. 6

   Pour in the beef broth or water and cook over medium-low heat for 8 to 10 minutes, until the filling is moist but not watery.

7. 7

   Using a spoon, scoop out some of the roasted eggplant flesh, chop it roughly, and mix it into the beef filling. Leave enough flesh in each eggplant half so it keeps its shape.

8. 8

   Fill the eggplant halves with the beef and eggplant mixture. Top with the shredded mozzarella cheese. Return to the oven at 400°F / 205°C for 8 to 10 minutes, until the cheese melts and lightly browns.

9. 9

   For the rice, heat the butter and remaining 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat. Add the rice and cook for 1 minute, stirring to coat the grains.

10. 10

    Add the coconut milk, water, cooked pigeon peas, bay leaf, 3 g (1/2 tsp) salt, and culantro. Once boiling, lower the heat, cover, and cook for 18 to 20 minutes until the rice is tender.

11. 11

    Turn off the heat and let the rice rest, covered, for 5 minutes. Remove the bay leaf and fluff with a fork.

12. 12

    Serve a bed of coconut rice with toasted pigeon peas and place one stuffed eggplant half on top of each portion.