German-style eggplants
Description
The recipe won't take much time. Baked eggplants are actually a very filling dish. After eating a portion, you definitely won't want anything else. The cheese will melt, brown, and form a delicious golden crust, while the eggplant underneath will stay juicy and tender. 1. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern. 2. Remove all the flesh, chop it finely, and mix with sautéed onion. 3. Place the eggplant halves cut-side down and lightly fry in vegetable oil over low heat. 4. Meanwhile, while the eggplants are frying, cook a cup of rice and mix it with the chopped eggplant flesh, cooked meat, and the cooked rice. 5. Add a raw egg to the mixture and stir thoroughly. 6. Fill the eggplant halves with this mixture, sprinkle with cheese, and bake in the oven for 35–40 minutes. Serve hot.