Stuffed Eggplant with Minced Meat and Kashkaval. Easy Recipe with Irresistible Taste!

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Recipe for: Stuffed Eggplant with Minced Meat and Kashkaval. Easy Recipe with Irresistible Taste!
NECESSARY PRODUCTS:
Eggplants - 4 pcs.
Minced meat - 300 g.
Onion- 1 head (finely chopped).
Carrots - 2 pcs. (finely chopped).
Parsley- 1 bunch (finely chopped).
Garlic- 3 cloves (finely chopped).
Canned tomatoes - 200 g.
Cheese - 100 g (grated).
Salt.
Pepper.
Savory.
Oil.
METHOD OF PREPARATION:
Wash and clean the eggplants from the stalks. With a knife or fork, pierce them in several places and arrange them in a baking tray. Bake the eggplants in a preheated oven at 180 degrees for about 25 minutes. If the eggplants are bigger, they will need more time.
While the eggplants are baking, make the filling. Put a little oil in a preheated pan and add the minced meat. Fry the minced meat, stirring constantly, until it becomes small lumps. Add the onion, carrots and garlic, and cook for a few more minutes until the vegetables are soft. Add the canned tomatoes and season with salt, pepper and savory. Stir and let the stuffing cook over low heat until it thickens and the liquid evaporates. At the end, add the finely chopped parsley. When the filling is completely ready, turn off the heat.
Carve the baked eggplants. Finely chop the hollowed out of the aubergines and add it to the pan with the stuffing.
Stuff the eggplants and sprinkle them with cheese. Return to the oven to brown the cheese.
Enjoy your meal!