Mediterranean Eggplant

Mediterranean Eggplant


  • 2 eggplant
  • 400 g minced meat
  • 1 tomato
  • 1 onion
  • 2 egg whites
  • little mineral water
  • 1 tablespoon sour cream
  • spices: sea salt, dill, oregano, pepper


Wash and dry two eggplants and cut in half in length. Salt and leave for half an hour to let the water and possible bitterness. On a heated allowed oil or pork fat fry chopped onion, add minced meat and fry a bit. Add peeled tomato cut into cubes, dill, oregano, salt and pepper. Use paper towel to wipe eggplants. Scoop out middle of eggplants, chop it and add to meat mixture. Stuff eggplants with prepared filling. Whisk egg whites, add sour cream and mineral water and pour this mixture over the eggplants. Bake in preheated oven on 220 degrees about half an hour.

If you’re in restriction, you’re not allowed to use sour cream. Use just egg whites and spices.

Mediterranean Eggplant

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