This recipe is simple but very delicious and especially healthy because I believe that eggplant reduces the fats that may be in your veins. We consume it at home at least once a week; I hope you like it.
First, cut the eggplants in half and remove the seeds from the center, but do not discard them. Sauté the onion with oil and the tomato, add salt, then add the garlic and pepper. When the tomato is well cooked, add the meat and the insides of the eggplants, the chopped cilantro, and the wine. Thicken with bread or crackers.
Place the mixture in the halved eggplants and fill them, then cover with cheese and oregano.
Put them back in the same pot, cover them well, and let the eggplants cook on low heat, adding a little bit of water.
Serve by decorating with lettuce, hard-boiled egg, and olives.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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