Traditional recipes

Stuffed eggplant

Stuffed eggplant

Wash the eggplants well and cut their tails. We dig the core with a knife or a spoon.

We put the incoming boats in boiling water and let them boil for 2-3 minutes, then we take them out and let them drain.

We prepare the filling:

- We put the eggplant core through the meat grinder then we fry it in a wok for a few minutes in 2 tablespoons of olive oil

- Chop the pork meat together with the carrots, onion and garlic and then sauté it for 5 minutes

- We boil the rice in water with a little salt, but it does not have to be boiled very hard

Then mix these three compositions and add salt, pepper and finely chopped basil.

Fill the eggplant halves with the resulting composition and place them in a pan greased with a little oil.

Cut the tomatoes into slices and place 2-3 slices over each half of the stuffed eggplant.

Bake in the preheated oven at 175-180 degrees for about 30-35 minutes.

Remove from the oven and place slices of cheese on top (optional, I personally eat without :))

Let the cheese melt for another 3-4 minutes, then take it out of the oven and serve hot.

Enjoy your meal!

It can be served with sour cream. In fact, I really recommend it with sour cream because it is very tasty.