Original text of the recipe:
“1. Clean the egg shells on top of them
2. Cut them in two long
3. I knock them off
4. I make a meat chop, like on the meatballs, with onion, egg, dill, salt and pepper
5. Fill the egg with the eggplant and then roll through the egg and breadcrumbs and put in the oven to roasted ”
Source: How to Eat Good? Unusual culinary specialties. Alex N. Pascu, 1936
1 brute
200 g of meat
1 onion
2 eggs
green dill
salt
pepper
3 tablespoons breadcrumbs
Wash the bruise, cut the spine and clean the purple bark
Cut the bruise into two long and remove the core with a spoon
Melt the meat together with the onion and mix it with chopped green dill, salt, pepper and an egg
Fill the eggplant half with the meat composition
In a bowl, beat the remaining egg well
Gently bind each half of the egg hat on all sides (including the meat side). We can use a kitchen brush
After the egg is well squeezed, sprinkle over each half of the brute, on all sides so that it is well covered with breadcrumbs
Put the halves between each other in a tray with oil, in which we put some water (not to burn egg juice)
Put in the oven and leave until the vanilla halves are beautifully browned
They are served
The original recipe does not specify the type of meat, I have chosen to put turkey meat.
Stuffed eggplants – very tasty and very beautiful!
