How to make
Cut the eggplant in half lengthwise. Carve out the halves and season them with salt.
Cut the carved out core into cubes and fry it with a finely chopped clove of garlic. Cool it.
Knead the minced meat with an egg, a pinch of parsley, a pinch of black pepper and the soaked and squeezed bread.
Shape small meatballs and fry them briefly in heated oil.
Cut only the fleshy part of the tomato.
In a bowl, mix the fried eggplant core, the meatballs, the chopped tomato and the shredded mozzarella.
Squeeze the bitter water from the eggplant shells and fill them with the prepared stuffing.
Drizzle them with olive oil. Put the stuffed eggplants in a tray lined with baking paper, which has been lightly greased.
Bake the juicy stuffed eggplants for 30 minutes at 360°F (180°C) in a preheated oven with a fan.
Serve the stuffed eggplant with meatballs with an yogurt-garlic sauce. The dish is very tasty!
Enjoy!
