Mediterranean Beef & Eggplant Boats

Directions

• Preheat the Oven: Set the oven to 425ºF (220ºC). Line a baking sheet with parchment paper for easy cleanup.
• Prepare the Eggplant: Slice the eggplants in half lengthwise. Use a sharp knife to score the flesh of each half in a crosshatch pattern, about one inch deep—avoid cutting through the skin. Drizzle with 1 teaspoon of olive oil and season with sea salt and black pepper. Place the eggplant halves on the baking sheet, cut side up.
• Bake the Eggplant: Roast the eggplant in the preheated oven for 25 minutes, or until the flesh is soft and slightly charred.
• Cook the Beef Mixture: While the eggplants bake, heat the remaining 1 teaspoon of olive oil in a medium pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, for about 5–6 minutes, or until it starts to brown. Add the smoked paprika and stir to combine.
• Add the Tomato: Stir in the diced tomato and cook the mixture for another 8–10 minutes, or until the beef is fully cooked and the tomato has softened.
• Assemble the Dish: Once the eggplant halves are done, remove them from the oven. Divide the cooked beef mixture between the eggplant halves. Top with pine nuts and chopped parsley.
• Season and Serve: Season with additional sea salt and black pepper to taste. Serve immediately and enjoy!