Beef Stuffed Eggplants

Start by cutting the eggplants in half, lengthwise. 

Then, get one of these halves and place 2 barbecue sticks next to it. 

These sticks will ensure that we don't cut the eggplant all the way through. 

Cut diagonal slits on the surface, then make diagonal slits in the opposite direction. 

Repeat this process with all the other eggplant halves and set aside. 

In a medium bowl, add the ground beef, the grated onion, the crushed garlic cloves, the olive oil, the salt, a pinch of black pepper, the sweet paprika, the breadcrumbs and mix everything very well until combined. 

Get a teaspoon of this meat mixture and stuff the eggplant cuts we made earlier with it.

In a large skillet over medium to low heat, add enough vegetable oil to cover the bottom and let it heat up. 

Add the eggplants and fry them until golden brown on both sides.

Remove them from the skillet and drain the excess fat on a plate lined with paper towels.

In another large skillet over medium to low heat, add the tomato paste, the water, the salt and mix until combined. 

Add the eggplants we fried earlier in this sauce and let them cook for 15 minutes.

Serve.