A plate from the tradition of Mallorca. It takes some time, but the result is just amazing.
Divide the eggplants in two pieces. Mark with a knife the cube pattern you can see in the photo: this will help in removing the pulp of the eggplant.
Put the halves on a tray, with some olive oil and salt. Bake them 25 min, 170 ºC.
Let them cool a little and then use a spoon to empty them. Put the pulp aside, we will use it later.
Prepare a sauté of onions, garlic and tomatoes.
When the sauté is done, add the minced meat and add salt and pepper to it. Blend it until the meat is cooked.
Add the pulp of the eggplant to the meat and mix it.
Put now the flour and let it cook while mixing (don't burn it!). After some minutes, add the milk and the nutmeg. Mix it well.
Add the parsley and marjoram and remove from heat. Finally, add and incorporate two raw eggs.
When the mix is cold enough, stuff the eggplants.
Cover each stuffed eggplant with some egg and breadcrumbs.
Bake the eggplants for 40-50 minutes at 200 ºC... and let's eat!
Servings 0