Eggplant stuffed with beef mince and carrot

Ingredients

• 2 pcs Eggplant, halved lengthwise, seeds removed
• 250 g Beef mince
• 2 pcs Eggs, beaten
• 4 pcs Carrots, grated
• 1 pcs Onion, small, chopped
• 2 tbsp Olive oil
• 1 sprig Parsley, fresh, chopped
• 3 tbsp Tomato paste
• 1 tsp Oregano, dried
• 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. Wash the eggplants, and make a long cut on them lengthwise leaving 2 cm uncut at the top and at the stem.
4. Place the eggplants into the baking dish and bake covered till you're done with the filling:
5. Place a large sauté pan over moderate heat, then add the remaining oil.
6. Once the oil is hot, add the onion.
7. After onion is tender add the tomato pasta, salt, black pepper and the oregano.
8. Add the meat, mix well, cover it and cook on low temperature.
9. At the end, fold in chopped parsley and grated carrots.
10. Take the beef off from heat to cool.
11. By this time the eggplants should have been cooked halfway, so take them out from the oven and carefully spoon most of the pulp out through the cut you've made on them.
12. Chop the eggplant pulp into smaller pieces, then fold it into the meat mixture. When the mixture is not so hot, add the beated eggs and stir to combine.
13. Spoon 1/4 of the filling mixture into each eggplant shell.
14. Place the stuffed eggplants back into the baking pan and bake covered for 15-20 minutes.
15. Serve while still hot.