Macedonian Filled Eggplants

Ingredients:

2 big or 4 small egg-plants

Lemon juice

4 spoons of olive oil

2 dl white wine

400 g mixed ground meat

2 onions

3 pieces of garlic

Spices, pepper, salt, parsley

2 eggs

100 g of cheese

Cooking Instructions:

Wash the egg-plants. Cut the each egg-plant along its length and take off the core. Salt the egg-plants and leave them to stay for a while. Dry them with napkins and add some lemon juice. Place the egg-plants on heated oil, add some wine and fry for about ten minutes. Take the egg-plants away from the heat and place them in a fire-proved saucepan. Use the same oil to fry chopped onion, mixed ground meat, garlic, ground core of the egg-plants and the spices. At the end, add parsley and eggs. Use this filling to fill the egg-plants and then pour some cheese and bake for about 20 minutes on temperature of 200�C.

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