RECIPE:
2 Large Eggplants sliced lengthwise 1cm thick
50ml Olive Oil
1 Tsp Paprika
1 Tsp Oregano
1 Tsp Garlic Powder
Salt/pepper
Filling:
400g/14.11oz Minced Lamb
1 Onion diced
2 Garlic Cloves minced
1 Small Red Bell Pepper diced
1 Tbls Tomato Paste
1 Tsp Paprika
1 Tsp Cumin
1/2 Tsp Ginger
3 Tbls Chopped Fresh Parsley
200g/7oz Tomato Puree
80ml Water
200g/7oz Shredded Mozzarella Cheese
Salt/pepper
Topping:
