Method

1. Half the large eggplant lengthwise
2. To a large bowl add a water with salt and let the eggplant soak for 30 minutes
3. Heat a pot for 1 minute with oil, then add the beef. Sautés until the pinkness is gone, then add onion and sauté until the onion is soften
4. Add the chopped tomatoes, pepper paste, garlic, salt, pepper and paprika. Simmer until the tomato is soft- for approximately 5 mins. Stir in parsley then set aside
5. Scoop out the seed section of each eggplant but avoid scooping out too much. Leave just enough room for the filling
6. If preferred add the Chile in the centre and bake the eggplant for approx 30 mins. After resting for 5 mins, add the filling and serve