Dominican Stuffed Eggplants with Beef, Light Coconut and Fried Cheese

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Place the halved eggplants on a baking tray, score the flesh lightly, and brush them with 1 tablespoon of vegetable oil. Sprinkle with a pinch of the salt and black pepper. Roast for 30 to 35 minutes at 400 °F / 200 °C until tender.

2. 2

   While the eggplants roast, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the red onion, sweet peppers, and garlic. Sauté for 3 to 4 minutes until the onion looks translucent.

3. 3

   Add the ground beef to the skillet and cook for 6 to 8 minutes, breaking it up well, until no pink remains. Stir in the dried oregano, ground cumin, the remaining salt, and black pepper.

4. 4

   Add the diced tomato, tomato paste, green olives, and sour orange juice. Cook for 3 minutes so the tomato softens and the mixture develops flavor.

5. 5

   Pour in the coconut milk and water. Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until you have a moist but not watery filling. Add half of the fresh cilantro and mix.

6. 6

   When the eggplants are ready, remove them from the oven and let them rest for 5 minutes. Using a spoon, scoop out part of the flesh carefully, chop it, and add it to the beef filling. Mix well.

7. 7

   Fill the eggplant halves with the beef mixture. Press lightly so they are generously packed.

8. 8

   Heat the remaining tablespoon of vegetable oil in a small skillet over medium heat. Brown the frying cheese cubes for 1 to 2 minutes per side until golden. Place them over the stuffed eggplants.

9. 9

   Return the stuffed eggplants to the oven and bake for 8 to 10 minutes more at 375 °F / 190 °C so everything comes together and heats through.

10. 10

    Remove from the oven, sprinkle the remaining fresh cilantro on top, and serve hot.