Eggplant couple

Category: Meat dishes

Ingredients
Medium sized eggplants	3 pcs
Zucchini	200 g
Bulgarian red pepper	200 g
Cherry tomatoes	150 g
Green onion (white part)	3 tbsp. l.
Medium Tomato	1 PC
Olive oil	4 tbsp. l.
Salt	taste
Black pepper	taste
Garlic	1 tooth.
Meatballs:
Minced pork	500 g
Baton	50 g
Parmesan cheese	40 g
Bulb onions	1 PC
Garlic
Basil dry	pinch
Oregano	pinch
Salt	taste
Black pepper	taste
For serving:
Fresh basil
Cherry tomatoes	50 g
Swiss cheese or parmesan	40 g

Cooking method

Cut off a 0.5 cm thick lid from eggplants along the fruit. Do not remove the stem. Cut the pulp in a circle, and make deep cuts over the entire surface without cutting through the skin of the fruit. Brush with olive oil and send to microwave or oven. Bake until almost done.

Remove the pulp with a teaspoon, leaving a thin layer.

Zucchini and cherry cut into thin washers, pepper and eggplant pulp into small pieces.

Fry the zucchini in well-heated oil and cover with a layer on the bottom of the eggplant. Put the rest aside.

In the same oil, simmer cherry, pepper and onion, almost until tender, add eggplant pulp to them and simmer for another 2-3 minutes. Season with salt and pepper.

Fill the eggplants with vegetables almost to the very top, slightly thickening the layer.

Of all the ingredients listed in the ingredients, prepare minced meat for meatballs, which is well beaten.

Form 15-20 meatballs, lightly powder with flour and fry until golden brown.

Place the meatballs on top of the vegetable layer, slightly drowning in it. Place cheese slices (40 g) and thin slices of cheese (40 g) between the meatballs. Wrap the stalk with foil. Bake in an oven preheated to 185 "C for 15-20 minutes.

Serve ready-made eggplants with basil leaves and fresh bread.

Combine the remaining vegetables with the remaining courgettes, add finely chopped tomato (100 g) and simmer until cooked. Fry small cutlets from the remaining minced meat.