You will need
- – 4 eggplant;
- – 300 g minced meat;
- – 1 carrot;
- – 1/3 cup rice;
- – 1 chicken egg;
- – 1 onion;
- – 1 tomato;
- – 100 ml tomato juice;
- – 50 g green onion;
- – 100 g cheese (hard varieties);
- – ground black pepper;
- – salt.
Prepare the minced meat for filling (pork-beef). Boil the rice until semi-cooked. Slice the onion finely and lightly roast until transparent. Add carrots grated on the grater, continue roasting for another 5 minutes.
Then put the chopped tomato, pre-peeled from the skin, and, stirring periodically, toast along with the vegetables for 5 minutes. Add to the minced rice, then roasting, crushed spring onion, salt, black pepper, mix well and set until aside.
Pick the eggplant even, of the same or about the same width and length, rinse them. Cut off with a sharp knife the top of the eggplant and “pop” – the green part. Scratch the flesh with a spoon. Place the flesh and eggplant for an hour in salty cold water to remove bitterness from them.
Slice finely the flesh of the eggplant and add to the mince. In the mince also put the egg, dry parsley and dill (if any). Stir everything until a homogeneous mass is obtained.
Fill the “slippers” with the mince and lay on the oiled tray. Pour into each little tomato juice.
Cook in the oven at 220°C for about 1 hour. Put on “ballet flats” 5 minutes before ready, sliced cheese. Serve the eggplant hot.