How to cook
Cut the eggplant into 2 and carve, salt and leave for 20 minutes. After that rinse it and dry it. Meanwhile prepare the filling.
Cut the cleaned carrots, parsley root and onions. Puree them with butter. Add pre-fried tomatoes, crushed garlic, paprika and salt.
Put it all on the stove to boil and add the mixture to the chopped pre-cooked eggs and mix.
Fill the eggplants with the vegetable mixture and place them in a basket for steaming. Steam the mixture.
Meanwhile, prepare the sauce and, with drops of oil fry the flour and dilute it with the hot cup of stock, while stirring. Once thickened, add the tomato paste and cream.
Serve stuffed eggplant with steamed vegetables and pour the sauce.