Eggplants stuffed with meat and ham
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A warm appetizer of roasted eggplants (eggplants) hollowed out, filled with a mixture of eggplant flesh, pieces of roasted meat and ham, joined by eggs, filled eggplants finally baked in the oven.
1. Cut off the rest of the stalk and flower from the eggplants, cut them in half lengthwise, add salt and fry briefly in oil
2. Take them out, after draining the oil, scoop out the soft flesh with a spoon and chop it
3. Add the meat and ham cut into fine fries, eggs, 1 tablespoon of breadcrumbs, pepper, salt and mix
4. Fill eggplant halves with the mixture, place them in a baking dish, sprinkle with breadcrumbs, top with flakes of butter and bake in a medium oven for about 20-30 minutes.