Directions

Chop the onions and cook in a saucepan with some butter until pink. Add ground meat and roast, stirring constantly. Remove from heat and add salt and pepper. Peel the eggplants in a ribbon fashion. Soak them in salted water for a while. Drain and dry. Fry eggplants lightly in oil. Make a deep lengthwise incision in each eggplant. Place the eggplants in a saucepan, with the cut sides facing up. Place some stuffing on each eggplant and top each with a slice of tomato and green pepper. Add a small amount of water and cook over low heat for 25-30 minutes.

BON APPETIT MY NAME IS ŞEVVAL ERBAŞ

Ingredients1 chopped tomato100 gr margarine250 gr ground meat4-6 medium sized eggplants1 medium sized onion1 green pepper1 glass of water

EGGPLANT SPLIT BELLY