How to make
Cut each eggplant in halfs, lenghtwise, scoop out the flesh and soak in salted water for 30 minutes.
Pat them dry. Cook both sides of each eggplant in a little olive oil, until they soften (they will finish cooking in the oven). Arrange them in a baking tray and start preparing the filling.
Saute the chopped garlic, diced carrot and zucchini, and the eggplant flesh chopped finely.
Once they soften, add the mince, let it cook for a few minutes while stirring and pour in the diced tomato
Stuff the eggplant with the filling, and arrange the second tomato, cut into rounds on top. Preheat the oven to 360°F (180 degrees) and bake for 35-40 minutes. Finally add the mozzarella slices on top and bake for 5 more minuttes, until it melts.
You can skip the mozzarella if you wish.
Delicious recipe for stuffed eggplant, inspired by the Greek cuisine.
