How to make
Choose same-sized eggplants. Cut them in half and salt them to remove their bitterness. After 20 minutes, wash and dry them.
Carve out each half’s insides and fry them in hot oil with 2 large heads of chopped onions. Add the minced meat and season it with salt, black pepper, paprika, and a little chopped parsley. After you remove the finished stuffing from the heat, break 3 eggs and mix well.
Fill the eggplants with the filling and put them to toast in a greased tray. Shortly before they're ready, you can place 1 piece of cheddar cheese on each eggplant and bake until golden brown. Serve with chopped parsley.
