PRODUCTS for 4 servings:

4 eggplants (4 x 450 g)

4 plums

20 g olive oil

1 bulb of garlic

Salt, oregano and basil for spice

Volume of mixture – 2,040 kg.

METHOD OF PREPARATION:

Cut horizontally the eggplant in half and scrape out.

Put salt on it and leave for 30 minutes to drain. Meanwhile prepare the stuffing, cut into small cubes the scraped part of the eggplant, the plums and the garlic as well. Spice the ready mixture with oregano, basil and salt. Fill the drained eggplant with the stuffing and roast for 40 minutes in preheated oven on upper and lower heating to 200 C degrees. Serve warm with seasonal salad.