Stuffed eggplant with pork and mushrooms

Ingredients

• 2 pcs Eggplant, halved lengthwise, seeds removed
• 250 g Pork mince
• 40 g Brown mushrooms, cleaned, chopped
• 4 pcs Carrots, grated
• 100 g Parmesan, grated
• 1 pcs Tomato, diced
• 1 pcs Onion, small, chopped
• 2 tbsp Olive oil
• 1 sprig Parsley, fresh, chopped
• 1 pinch Black pepper, fresh ground
• 2 tsp Sea salt

Method

1. Preheat oven to 160°C.
2. Prepare a baking pan lightly oiled.
3. Trim the stems from the eggplant, and cut them in half lengthwise. Cut the pulp from the center of each half, leaving about 1cm shell of flesh.
4. Cube the eggplant pulp into 0.5cm pieces.
5. Place a large sauté pan over moderate heat, then add the remaining oil. Once the oil is hot, add the onion, then after it's tender, add meat.
6. When the meat is almost cooked, add eggplant, tomato, black pepper and salt. Cook, stirring until very tender, about 5 to 7 minutes.
7. At the end, fold in chopped parsley and grated carrots.
8. Spoon 1/4 of the filling mixture into each eggplant shell. Top each eggplant with grated Parmesan.
9. Place the stuffed eggplants in the prepared baking pan and bake covered until the eggplant is hot then bake uncovered for more 20 to 25 minutes, til' the cheese becomes brownish.
10. Serve while still hot.