Hello friends!, preparing another very tasty lunch I find myself; This time with little ingredients but just as tasty and with a good season I prepared these Stuffed Eggplants! It can be done with whatever you want and have it available in your fridge and the result will most certainly be the same as tasty. Something different to have lunch with the family and we continue taking care of ourselves in this quarantine friends. Without further ado, I show you my recipe.

INGREDIENTS:

1 eggplant, 2 tomatoes, 1 onion, 1 small carrot, 2 garlic grains, 1 small paprika, 1 piece of chicken bologna, 1 piece of cheese, 1 chive branch, a little cabbage, oil for frying, salt to taste and ground turmeric.

PREPARATION:

Step 1

We wash all the vegetables very well.
Cut the tomato, paprika, onion, garlic, cabbage and chives into small pieces.
Grate the carrot and reserve everything in a bowl.

Step 2

We cut the chicken bologna and reserve in the bowl.
Wash and cut the eggplant in half, in a pot add water and cook for 10 minutes, so that the eggplant is not so soft.
We turn off, take out the eggplant, let it rest to remove the inside part (it can be done with a spoon) of our eggplant. As you can see in the photos.

Step 3

In a frying pan add a splash of oil and add all our cut ingredients.
Add salt to taste and season with turmeric.
Stir fry for 5 minutes mixing constantly, add 1 cup of water and cover until the stew is ready.
Fill the eggplant and add grated cheese, you can also add oregano powder.
READY! To serve this succulent lunch friends.