Stuffed eggplant

Ingredients

• 2 pcs Eggplant
• 200 g Pork mince
• 1 head Onion
• 1 pcs Tomato
• 80 g Button mushrooms
• 2 pcs Carrot
• 100 g Fresh cheese
• 1 tsp Olive oil
• 2 tbsp Parsley, fresh
• 1/2 tsp White pepper, ground
• 2 pinch Table salt

Method

1. 1. Preheat the oven to 160°C. (320 F) Prepare a lightly oiled baking tray.
2. 2. Cut off the stem of the eggplant and cut it in half lengthwise. Using a spoon, scrape out the eggplant, leaving about 1 cm of skin.
3. 3. Cut the eggplant pulp into 0,5 cm pieces.
4. 4. Place a large frying pan over medium heat, when the oil is hot add the onion then add the meat.
5. 5. When the meat is almost done, add the eggplant, tomatoes, black pepper and salt. Stir and cook until very tender, about 5-7 minutes.
6. 6. At the end, put in the chopped parsley and grated carrots.
7. 7. Spoon 1/4 of the mixture into the skin of each eggplant. Top with grated Parmesan.
8. 8. Place the stuffed eggplants in the prepared baking tray and bake, covered, for about 10 minutes, then bake uncovered for another 20-25 minutes, until the cheese is browned.