Stuffed Tomatoes with Roasted Eggplant

Materials

4 Pieces Tomatoes
1 Piece Eggplant
250 G Ground Mince
1 Piece Dry Onion
1 Tablespoon of Fine Bulgur
1 Teaspoon of Chopped Parsley
1 teaspoon of Chopped Dill
1 Coffee Cup Olive Oil
1 Teaspoon of Salt
1 Teaspoon of Paprika
1 Teaspoon Cinnamon
1 Teaspoon Allspice
1 Teaspoon of Black Pepper
1 Dessert Spoon of Pepper Paste

Recipe – How to make it ?

Let’s wash the tomatoes and hollow them out. Let’s roast the eggplant, peel it and mash it. Add minced meat, grated onion, eggplant puree, half of the tomato pulp, fine bulgur, chopped parsley, dill and all the spices and mix well. Let’s fill the tomatoes with aubergine stuffing. Spread the remaining tomato pulp on the bottom of the baking dish. Let’s mix tomato paste and 1 glass of water and pour it into the container. Let’s put the tomatoes on it and drizzle olive oil. Let’s cook it in a preheated oven at 180 degrees and ready to serve. Bon Appetit.