Eggplants stuffed in the oven
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Finely chop the onion in a little oil. When it softened, I added the minced meat and let it cook over low heat.
In the meantime, I prepared the eggplants: I spat them out and cut the stalks. I cut them in half and with the help of a spoon, I took out the core, then I sprinkled them with coarse salt and I put them with the hollowed side down, on a bottom.
I finely chopped the eggplant core and put it over the meat and onion, to harden. I left it on the fire until everything softened. I added a tablespoon of broth and chopped basil leaves. I matched salt (not too much because I also remember eggplant), pepper and pepper flakes. At the end I put the finely chopped parsley.
I washed the eggplants well in cold water, then wiped them with a kitchen towel. In a tray lined with oil I put the eggplant pieces, which I filled with the meatball. I put tomato slices on top. I put it in the preheated oven for about 1 hour.
I popped with donuts in vinegar!
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