Stuffed Eggplants

First, cut the eggplants in halves, and with a little bit of olive oil, salt, and pepper, bake them at 350 degrees Fahrenheit or 180 degrees Celsius until they are soft and tender.

Meanwhile, in a pan, sauté the diced onion and garlic on a medium heat. Add 1 fresh chopped tomato and add the meat. Add salt, pepper, paprika, oregano, and fresh mint to taste.

Cook until it becomes tender.

Take the eggplants out of the oven, take a spoon, and press in the middle to make space for the meat. Stuff them with the meat and add thinly sliced tomato and green peppers on top.

In the baking tray, add a little bit of water, olive oil, salt, pepper, and grated tomato. Bake for 15-20 minutes at 200 degrees Celsius. Serve with sour cream.

Dig in. You’ll love it.