Stuffed aubergines that will appeal to all
Cut the eggplant in half lengthwise, sprinkle with coarse salt and leave for 1 hour
Wash off excess salt, dry with paper towels and nadsekite inside the flesh of the aubergine crosswise, taking care not to penetrate the skin. Drizzle the flesh with olive oil. Put the eggplants cut side down on the bed on top of the grates and oiled with olive oil dense foil and bake on medium heat for 20-25 min.
Remove the eggplant off the grill, let cool slightly, and then a teaspoon of very carefully remove the pulp, finely chop and set aside. Baked eggplant peel save.
For stuffing chop sun-dried tomatoes, garlic and onions. Tomatoes cut crosswise, dip the tomatoes in boiling water, then rinse with cold water and remove the skin. Remove the tomato core with seeds and cut the flesh into small cubes. Sweet pepper also cut into cubes, removing the core.
Preheat a frying pan olive oil and fry it on medium heat the garlic and onion. Add bell peppers, tomatoes, sun-dried tomatoes and pulp of eggplant, add salt, pepper and fry on medium heat 15 min. At the end add the chopped parsley.
Fill the minced peel of the eggplant, sprinkle with grated on a coarse grater mozzarella, lay the skin down on the foil covered grill, close the cover of barbecue (or the grill, cover the eggplant with foil) and bake for 8-10 minutes, until cheese is browned.
By the way
If you want to cook this dish in the oven, pre-heat it in the “convection + grill” to 220 °C., and first approximately 30 min. bake the eggplant halves, then reduce the temperature to 180 °C and bake the stuffed eggplants without closing, about 10 min.