Eggplant Slipper

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.
Instructions
1

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.

2

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.

3

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.

4

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.

5

Fill the “slippers” with the mince and lay on the oiled tray. Pour into each little tomato juice.

6

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.

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