قوارب الباذنجان

We cut the eggplants in half lengthwise, then we slice them on the inside without reaching the skin.

We brush each piece with a little olive oil and a bit of salt and pepper, then we bake them in a hot oven at 180 degrees for 20-25 minutes or until the center becomes tender.

In a hot skillet, we add butter and oil, then the chopped onion, and we cook the onion until it softens.

We add the minced meat and continue to cook it over high heat until all the liquids have evaporated.

We add the garlic and green pepper to the meat mixture and stir for an additional two minutes.

We add the tomato paste, tomato juice, and spices, and let it simmer over medium heat for 5 minutes.

We take the eggplant pieces out of the oven and add a tablespoon of butter to each piece along with a little mozzarella cheese.

We crush the heart of the eggplant with butter and cheese while keeping the shape of the skin intact.

We add two tablespoons of meat and tomato sauce to the eggplant.

Then it is garnished with more cheese and fresh parsley and served hot.