Stuffed eggplant with minced meat and tomatoes
300 g minced meat
20 cloves of garlic
3-4 basil leaves (or 2-3 grips dry )
100 g cheese
3 sprigs parsley
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Eggplant Wash, peel zebra sectioned lengthwise and sprinkle with salt. Allow about 30 minutes inclined in a deep pot to drain the bitter juice. Carve, but not quite thin. The interior is cut into small pieces and stew in sunflower oil with onions. As choke, add minced meat mixed with 2 planed tomatoes, salt, pepper and basil. With this mixture fill the eggplants, were punched in the top 2 cloves garlic and lining up in a greased tray. In pan pour remaining tomato (grated) 1/3 cup water. Bake in preheated oven at 200 C for about 1 hour. By subtracting sprinkle with grated cheese and parsley.