Preperation : Wash the
vegetables, cut off the stalks of the eggplants
and peel them in ribbon fashion. Warm the oil
in a non-stick pan, put in the eggplants and cover.
Turn the eggplants occasionally and cook for about
15 minutes to soften them. Arrange them on an
oven tray and cut their bellies taking care not
to split the ends and make hollows with the back
of a spoon. Peel the onions, wash and chop finely.
Place the onions and the minced meat into the
pan where you have softened the egg plants and
stir, cover and let them to simmer on low heat
for about 8 - 10 minutes, until the meat juices
are reduced, stirring occasionally. Set aside
one tomato and two peppers. Chop the rest into
very small pcs and add to the minced meat mixture
and cook for another 5 minutes. Peel the garlic
and separate the parsley leaves. Finely chop the
garlic and the parsley and add to the hot mix.
Add salt and pepper and stir. Fill the hollows
made in the eggplants with this mixture. Cut the
spared tomato into six circular slices and cut
the green peppers lengthwise into three slices.
Place these on the eggplants. Add the water slowly
from the edges of the dish. Bake it covered for
20 minutes at medium heat, and remove the lid
and bake for another 10-15 minutes.
Good Apetite.
