|2.||Hard cheese||150 Column|
|3.||Bold curd Filling||100 Column|
|4.||Greenery Filling||30 Column|
|5.||Walnuts Filling||50 Column|
|6.||Garlic Filling||2 clove|
|9.||Minced meat Stuffing 2||100 Column|
|10.||Carrot Stuffing 2||1 PC.|
|11.||Bulb onions Stuffing 2||1 PC.|
|12.||Vegetable oil Stuffing 2||for frying|
|13.||Spice Stuffing 2||taste|
|14.||Salt Stuffing 2||taste|
Rinse the eggplants, remove the stalks, place in a saucepan, fill with water and cook for 5 minutes after boiling. Cool eggplant and cut along, with a spoon, clean the middle, but not too much so that the walls do not tear.
First, prepare the filling according to the second option. Season the minced meat with spices and salt, fry in vegetable oil for about 5 minutes, then add diced onions, grated carrots and half finely chopped eggplant pulp, cook for 10 minutes.
Fill the eggplants with the cooked filling and put on a baking sheet a little oiled close to each other so that they maintain their shape.
For a different type of filling, simply mix all the ingredients, salt and season to taste.
Fill the remaining eggplant with curd filling and transfer to a baking sheet. Sprinkle grated cheese on top.
Bake at 200 degrees for 20 minutes or until golden brown. Serve hot.
Portuguese stuffed eggplants are very tasty, nutritious and juicy. Serve with any side dish or as an independent dish. To prepare the toppings, you can use your favorite spices and herbs. Such fillings are also perfect for stuffing pepper and other vegetables, you can increase the amount of cheese if you like cheese crust.