Puerto Rican Stuffed Eggplants with Sofrito Beef, Coconut Rice, and Cheese Finish

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. Using a spoon, score and remove some of the flesh, leaving about a 1 cm / 1/2-inch border to create a shell. Chop the removed flesh and set it aside.

3. 3

   Place the eggplant halves on the baking sheet. Brush them with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 20 to 25 minutes at 425 °F / 220 °C until tender but still holding their shape.

4. 4

   While they roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic, sofrito, and chopped eggplant flesh, and cook 4 more minutes, stirring often.

5. 5

   Add the ground beef to the skillet and cook for 6 to 8 minutes until no longer pink, breaking it up well. Add the tomato paste, tomato sauce, olives, oregano, cumin, adobo seasoning with pepper, the remaining 1 teaspoon salt, the remaining 1/4 teaspoon black pepper, and the chopped recao.

6. 6

   Cook the filling over medium-low heat for 8 to 10 minutes, until thickened and juicy but not watery. Adjust salt if needed.

7. 7

   For the coconut rice, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the rice and grated ginger, and sauté for 1 minute. Pour in the coconut milk and water, add a pinch of salt, and bring to a boil.

8. 8

   Once boiling, reduce the heat to low, cover, and cook the rice for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Then fluff with a fork.

9. 9

   Fill the roasted eggplant halves with the sofrito beef mixture. Divide the mozzarella cheese on top.

10. 10

    Return the stuffed eggplants to the oven and bake for 8 to 10 minutes at 400 °F / 205 °C, until the cheese is melted and lightly golden.

11. 11

    Serve each portion with coconut rice on the side. Finish with chopped fresh cilantro over the eggplants and rice.