Stuffed eggplant with lamb and tomato sauce

Cut a vertical strip from the eggplant, make some cuts with a knife, and hollow out the eggplant with a teaspoon.

Finely chop the filling and the cut-off strip of eggplant and sauté in some oil with finely chopped garlic and onion, pour into a bowl and let cool.

Take a large baking dish, place the tomatoes and leftover potatoes in it.

Wash the radishes, set aside the leaves for the pesto, and add the radishes to the baking dish.

Cut the mozzarella into cubes and add to the bowl with the sautéed eggplant.

Also add the minced meat and season with oregano, pepper, and salt.

Distribute over the eggplants and place the eggplants among the vegetables.

Bake for 35 minutes at 190 ° with low steam in the steam oven.

Meanwhile, make the pesto.

Put all the ingredients in a blender, add water to achieve the desired texture.

Serve at the table with the stuffed eggplants.

You can also replace the potatoes with pasta or rice.