How to make
Wash the eggplants and dry them, clean them and without peeling, halve them. Carve out the interiors, salt them, and leave them at an angle for 20-30 minutes. Then wash and dry them again.
Meanwhile chop the insides and fry with the finely chopped carrots, onions, garlic. Leave the fried vegetables to cool and add chopped peppers and tomatoes, seasoning to taste with crushed parsley.
Finally, mix the feta cheese and eggs. Fill the eggplants with the filling and arrange them in a greased tray where you can add a glass of water.
Put them to bake in moderately preheated oven until they get a nice tan (about 45 minutes). Optionally, you can finally sprinkle with cheese and bake again.
