Eggplant with Minced Meat and Vegetables

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.