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Ingredients

Instructions

Pre-cooking vegetables

Wash the eggplants and zucchini and cut them in half lengthwise.
Note: Leave the stems on; they’ll hold the ends of the vegetables and make for a nice presentation when serving.
Scoop out the flesh with a tbsp, leaving at least half a centimeter of flesh attached to the skin.
Set the scooped-out flesh aside in a separate bowl.
Wash the tomatoes and cut off the tops to form a "lid."
Scoop out the flesh, leaving at least half a centimeter of flesh on the bottom.
Set aside the pulp (without the seeds, if possible), along with the flesh from the eggplants and zucchini.
Sauté the vegetable halves in a skillet for 5–7 minutes.
Turn them so they brown slightly and soften on all sides.
Drizzle a few tbsp of olive oil and water over the bottom of a baking dish (or your oven’s baking sheet if you need more space).
Arrange the vegetables in the dish.
Sprinkle a pinch of salt into each vegetable half.

Preparing the stuffing

Peel and mince the garlic, and roughly chop the parsley.
Peel and mince the onion.
Use a knife to mix the ground beef and pork. Then
use your hands to make sure they're thoroughly combined.
Sauté the vegetables over high heat, stirring frequently for about 10 minutes to allow them to release their moisture.

The cooking time may vary depending on the water content of your vegetables. Move on to the next step as soon as there is no more liquid at the bottom of the pan.
Add the ground meat and the finely chopped onion.
Cook for about 5 to 10 minutes , stirring occasionally.
Add the garlic and parsley. Stir a few times and season with salt.
Thicken the filling by stirring in the egg while it’s in the pan.

Final cooking

Fill the vegetable halves with the stuffing.
Grate the cheese over the vegetables.
Bake at 180°C for 40 minutes.
The stuffed vegetables should be golden brown, and the vegetables should still have some bite to them.

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