Filled Eggplants


Filled Eggplants

Servings: 4

Preparation time: 45 min



2 big or 4 small eggplants

Lemon juice

4 spoons of olive oil

2 dl white wine

400 g mixed ground meat

2 onions

3 pieces of garlic

Spices, pepper, salt, parsley

2 eggs

100 g of cheese



1.Wash the eggplants. Cut each eggplant along its length and take off the core. Salt the egg plants and leave them to stay for a while. Dry them with napkins and add some lemon juice. Place the egg plants on heated oil, add some wine and fry for about 10 minutes.

2.Take the egg plants away from the heat and place them in a fire-proved saucepan.

3.Use the same oil to fry chopped onion, mixed ground meat, garlic, ground core of the eggplants and the spices. At the end, add parsley and eggs. Use this filling to fill the eggplants and then pour some cheese and bake for about 20 minutes on temperature of 200 C.



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