Eggplants topped with hot beef sauce and parmesan

Cooking eggplants can be a royal affair and it can make your main course look like a poor man's platter. The innovation with the king of vegetables solely lies with you. I love presenting eggplants in their juiciest forms and with rich pairings. What could better than beef cooked in rich tomato sauce? The recipe is as follows:

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Ingredients

Semi-roasted Eggplants

Ground Beef

Chopped Onions

Chopped Tomatoes

Chicken Stock

Chopped Basil

Green chili paste

Cinnamon Powder

Crushed Garlic

Grated Parmesan

Salt

Black Pepper

Method

1. Peel the skin of the roasted eggplants, taking care not to break the pulp.

2. In a wok fry onions and garlic until golden brown.

3. Add green chili paste, tomatoes, cinnamon powder, chopped basil, salt and pepper.

4. Cook the mixture for 5 minutes, followed by the addition of ground beef and after cooking it on low flame for 15 minutes add a cup of chicken stock.

5. Cook on a low-flame for 20 minutes.

6. In a serving bowl place the eggplants and pour the beef and tomato sauce.

7. Sprinkle grated parmesan and microwave it for 20 minutes.

8. Serve with pasta.