Stuffed Eggplants

Ingredients:

2-3 small eggplants

1 onion, cubed

1 carrot, cubed

1 bell pepper, cubed

2 gloves garlic, minced

200 g parmesan, grated

salt

black pepper

olive oil

parsley o dill

Method:

Preheat the oven to 200ºC.

Cut eggplants in half lengthwise and scoop out the center leaving a small amount. Remain the pulp.Salt and brush with the olive oil and bake in the oven for 20 minutes. 

In a large skillet, heat 2 tbsp olive oil. Fry onion, carrot, bell pepper, tomato, eggplant pulp and garlic. Season with salt and black pepper. Let it cool and then fill roasted eggplants.  Sprinkle with grated cheese and bake in the preheated to 200 degrees oven  for 15-20 minutes.

Serve hot or cold, sprinkle with parsley or dill.

Enjoy!

Sat, 01/May/21