We laugh at the eggplant at the shell surface with a thickness of 4 cm, remove the tails, grease with oil and give in the oven overheated at 200 C for 40 minutes.
We cut the small cubes, the carrot, onion and garlic, calim in a fined pan 5 minutes over medium-sute heat, add the beef, tomato paste, season with salt, black and organo pepper.
We stifle under the lid for 20 minutes or until you find it ready.
We remove the hunt, make a cut & create pocket.
Gently shave the core of the eggplant with a spoon and mix with cream.
We fill the pocket with the chop prepared earlier.
We put in a shape the remaining chop we cover with water.
We transfer the eggplant in shape we cover with a few slices of tomatoes & press with cheese.
Bake in the preheated oven at 200 C for 20 minutes.
We serve hot eggplants with your favorite sauce.
Enjoy your meal!
