2 large eggplants, cut lengthwise
salt to taste
lemon juice
Filling:
1 medium onion, finely chopped
1 clove of garlic, minced
1 tablespoon of olive oil or vegetable oil
100g ground meat
2 tablespoons of finely chopped fresh parsley
1 egg yolk
2 tablespoons of grated cheddar cheese or feta cheese
salt and pepper to taste
oregano
olive oil or vegetable oil
1 tablespoon of white wine
2 large eggplants, cut lengthwise
salt to taste
lemon juice
Filling:
1 medium onion, finely chopped
1 clove of garlic, minced
1 tablespoon of olive oil or vegetable oil
100g ground meat
2 tablespoons of finely chopped fresh parsley
1 egg yolk
2 tablespoons of grated cheddar cheese or feta cheese
salt and pepper to taste
oregano
olive oil or vegetable oil
1 tablespoon of white wine
With the help of a spoon, carefully remove the pulp from each half of the eggplant, leaving a thickness of 1/2 cm
Avoid tearing the skin
Dust the cavities with salt and turn them over onto paper towels
With a fork, make some holes in the inner part of the eggplant to secure the filling better
Chop the pulp and sprinkle it with a little lemon juice to prevent darkening
Set aside
For the filling, heat the olive oil or vegetable oil in a pan
Add the onion, garlic, and reserved eggplant pulp
Cook until golden brown
Let cool and set aside
In a bowl, mix well the ground meat, parsley, breadcrumbs, and egg yolk
Add the cheese and stir well
Season with salt, pepper, and oregano
Spread the filling into the eggplant halves
Pickle the edges of the eggplant with olive oil or vegetable oil and place them side by side
Drizzle with plenty of olive oil or vegetable oil and white wine
Bake in a preheated oven at 250°C for about 60 minutes
If necessary, add more white wine
Serve on the same baking dish.
