You clicked because of the picture, right? Who could blame you? These lovely vessels, made from stuffed eggplants, are as tasty as they seem. Despite the simplicity of their preparation, they will impress every family member and guest at your table, making you feel proud. To make this lovely dish, follow the recipe guidelines below:
What you will need:
500 g minced meat (mixed kind)
1 clip of corn
2 larger eggplants
2 cloves of garlic
4 mature tomatos
2 hand grabs of beans
1 stem of basil
100 g of cheese (which can be melted)
What you will do:
Pour boiling water over eggplants. This will make their skin easily removable. Cut them on cube-like pieces. Mince the onion, and clear the grains from the corn clip. Heat the olive oil and fry tomatoes, corn and beans. With a few grains of salt, put the chunks of mixed meat as well.
Once the corn softens, consider the stuffing ready. Slice the eggplants in half, and clear the interiors of the veggie with a spoon. Turn on the oven and wait until the temperature reaches 180°C. While you do that, take a roasting pan and cover it with some baking paper. Put the eggplants in, covering them with olive oil. Leave in oven for twenty minutes for veggies to soften.
Remove the pan, and cover the vessels with cheese. Once it melts, the dish is ready to be served.