How to cook
I cut the eggplants lengthwise, sprinkled them with salt and left them for about half an hour with the salt.
Then I roasted them on baking paper for about 20 minutes.
During this time, I fried the onion, carrot and clove of garlic on a slow cooker for about 20 minutes.
I added the minced meat, savory herb, paprika and a little tomato sauce.
When the mixture is ready, I apply it on the eggplant.
I sprinkle with grated yellow cheese and bake the stuffed eggplants in the oven, until the cheese aquires an appetizing color.
I serve the eggplants with minced meat and vegetables, sprinkled with parsley.