Ingredients vegetarian 4 servings

• 3 egg plants (baygun)

• 2 tbsp oil
• 1 small chopped onion
• 2 cloves of garlic
• 1 chopped tomato + 1/4 tsp tomato puree
• 1 boiled potato mashed (& some whole chunks left to in)
• 1/2 finely chopped bell pepper
• 3 tbsp bread crumbs
• 1/4 c cheddar cheese + 2 tbsp mozzarella cheese
• 2 tbsp chopped parsley
• 1 tbsp chopped coriander
• Salt & pepper to your taste
• 1/4 tsp garam masala
• 1 tbsp lemon juice.

Directions

• Wash the egg plant
• cut from the enter & make it into 2 halves
• scoop the inside of the egg plant then chop  1 egg plants inside into small pieces & keep it aside
• Heat oil, add to it  the onions, garlic & fry for 2 min, 
• Add tomato & the  puree,  fry for another 2 min.
• Add the egg plant flesh, Potatoes toss fry for 5 min & remove from heat.
• Allow it to cool now add, then add  bell pepper, bread crumbs, Cheddar, greens, salt,pepper , garam masala & lemon juice, 
• Mix well & stuff the egg plants with the filling, 
• Sprinkle with mozzarella on top. 
• Heat oven to 180 c, Arrange the egg plant in a baking dish & bake for 1/2 hour or until golden on the top.
• Remove from heat & serve hot with salads or garlic bread.

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