INGREDIENTS
- 250 gr of chicken mincemeat
- 2 large eggplants
- 1 small onion, chopped
- Chopped parsley
- 2 chopped tomatoes
- 1/2 clove of garlic, chopped (optional)
INSTRUCTIONS
Cut the eggplants in half, remove some of their skin and sprinkle them with olive oil. Bake for 15-20 minutes on both sides at 180C.
Remove from the oven. With a fork remove some of the inside of the eggplants in order to create some space for the mincemeat.
In a frying pan, sauté the onion and the garlic until they become tender. Add the mincemeat and continue to sauté until it changes color. Add all the spices and the tomato and cook over low temperature. Stuff the eggplants with the mincemeat.
Mix some yogurt with some cottage cheese and lather the eggplants. Sprinkle with bread crumbs and grated cheese.
Bake at 150 C in the air function for 15-20 minutes.
