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