Eggplants stuffed with minced meat and vegetables 🍆.

Preheat the oven to 180 degrees up and down. Meanwhile, wash the vegetables and cut the eggplant in half (I also remove the top stalk). We cut them horizontally and vertically so that they are cooked faster.

Put a little EVOO on top of the eggplants to make them tender and put them in the oven for 20-25 minutes (depending on the oven).

Meanwhile, cut the vegetables and sauté them in a frying pan with EVOO over medium heat. When we see that they are tender, add the minced meat previously seasoned (salt, pepper and oregano).

When we see that the flesh of the eggplant is tender, remove from the oven and, with a spoon, carefully empty the eggplant, trying not to break the skin. Once we have it, we incorporate the flesh of the eggplant to the frying pan with the fried tomato. Leave for 7-10 minutes over medium-low heat.

Once everything is done, fill the eggplants with a spoon. Put grated cheese on top and bake in the oven for another 15-20 minutes. The last 3-4 minutes we put the grill to toast the cheese and ready.