AUBERGINES STUFFED WITH OVEN

PREPARATION :

1- Scrape the stalks of the eggplant and remove two strips of skin in the direction of the length.
2- Incise the aubergines in four, salt generously the pulpit and let them disgorge for 20 minutes.
3- Rinse the eggplants and mop them up.
4- Fry the eggplant in hot oil and drain.
5- Work the minced meat with herbs, spices, salt and make small sausages.
6- Place the minced meat pudding inside the aubergines.
7- Season the slices of tomato with garlic, herbs, salt spices and olive oil and arrange them in a baking dish.
8- Place the stuffed eggplant on the tomato rings and bake in a preheated oven at 180 ° C for about 35 to 40 minutes.
9- Serve the hot dish.

INGREDIENTS :

8 small aubergines
1 C. salt soup
Oil for frying
For the stuffing:
360 g minced meat
2 pinches of thyme
1 C. minced parsley and coriander
1/2 c. pepper
1 C. coffee sweet pepper
Salt
For the tomato:
2 tomatoes cut in slices
1 clove garlic minced
1 C. parsley and coriander
1/2 c. pepper
1 C. coffee sweet pepper
Salt
2 tbsp. tablespoon of olive oil

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