Eggplant

Cut the eggplants into two parts and carefully remove the core

Finely chop the onion, pass the garlic through a press and fry in butter

Finely chop the eggplant pulp and also send it to the pan

Simmer for three minutes and remove from heat

Cut the tomato and boiled eggs into cubes, add to the eggplant pulp, send a little greens and half of the grated cheese there

Mix everything, salt, pepper, season to taste

Fill the eggplant "boats" with the filling, sprinkle with the remaining cheese on top and send to bake in the oven for 20-30 minutes. Cover the top with foil for 15 minutes so that the cheese does not burn

Bon Appetit!