Eggplant stuffed with vegetables

1 serving


prepare the vegetable mince as above. wash the dark purple aubergines, cut off the stalks, cut in half and remove part of the flesh from the middle. rubbing salt inside, hold the aubergines for 20 minutes, then rinse with cold water, allowing it to drain, fill with vegetable mince, put in a saucepan or saucepan cut upwards. prepare tomato sauce and pour stuffed eggplant with it. put on fire, bring to the boil and then place in the oven or on the edge of the stove. at low boiling, cook for 50 minutes when serving eggplant sprinkle finely chopped dill greens