Stuffed Eggplant with Potato and Bacon

Name: Stuffed Eggplant with Potato and Bacon
Yield: 4
Ingredients: '2 medium eggplants, skin on, cut lengthwise'; Coarse salt to taste for dusting; '2 cups of mashed potato'; '3 tablespoons olive oil''; '1 medium onion, diced'; '4 slices of cooked bacon, crumbled'; Salt and black pepper to taste; '1 sprig of parsley for garnish'

1
'2 medium eggplants, skin on, cut lengthwise'
2
Coarse salt to taste for dusting
3
'2 cups of mashed potato'
4
'3 tablespoons olive oil''
5
'1 medium onion, diced'
6
'4 slices of cooked bacon, crumbled'
7
Salt and black pepper to taste
8
'1 sprig of parsley for garnish'

Ingredients

1
'2 medium eggplants, skin on, cut lengthwise'
2
Coarse salt to taste for dusting
3
'2 cups of mashed potato'
4
'3 tablespoons olive oil''
5
'1 medium onion, diced'
6
'4 slices of cooked bacon, crumbled'
7
Salt and black pepper to taste
8
'1 sprig of parsley for garnish'

Directions

1
'In a large bowl, arrange the eggplant halves, cut side up, dust with coarse salt, and let sit for 30 minutes.'
2
Wash and pat dry with paper towels
3
With a small knife, remove the pulp from each half, leaving 1 cm of border
4
Pulse the removed pulp in a food processor until coarsely chopped
5
Mix with potato
6
In a skillet, heat the olive oil
7
Add the onion, bacon, and potato mixture
8
Cook, stirring occasionally, for 5 minutes or until lightly browned
9
Season with salt and black pepper
10
Arrange the eggplant halves in a baking dish and fill with the potato mixture
11
Bake in a moderate oven (180°C), preheated, for 40 minutes or until the eggplant is tender
12
Garnish with parsley and serve.