Stuffed eggplant

Stuffed eggplant

Ingredients

• Pork (or other meat) - 200 grams
• Eggplant - 1 pc.
• Tomato - 1 pc.
• Onion - 1 pc.
• Hard cheese - 50 grams
• Salt
• Ground black pepper
• Seasonings any
• Any oil for frying

Directions

1. Wash the pork under running water and twist in a meat grinder. If you can not fatty meat, then replace pork with veal, chicken or any other type of meat.
2. Peel the onion from the husk, twist it in a meat grinder and add to the minced meat.
3. Wash the eggplant, dry and cut into circles, into four parts.
4. Remove the pulp and seeds from the middle of each circle with a knife.
5. Cut the pulp that was taken out of the eggplant into cubes.
6. Now start preparing the filling. To do this, put the pan on the stove, pour vegetable or any other oil and heat. Add minced pork, twisted onions, eggplant cubes, salt and any spices. I chose ground nutmeg, ginger powder and freshly ground black pepper from spices.
7. Transfer the pan to the stove and fry all the ingredients for about 10 minutes, stirring occasionally.
8. Wash the tomatoes and cut into rings about 1-1.5 cm thick.
9. Put the tomato rings in a heat-resistant form.
10. Set the eggplant rings on the tomatoes.
11. Fill the eggplants with the prepared stuffing.
12. Grate the cheese on a coarse grater and sprinkle the eggplant over it.
13. Close the mold with a lid or wrap with food foil.
14. Heat the oven to 220 degrees and send the stuffed eggplants to bake for 30 minutes.
15. Stuffed eggplant should be served hot.