Directions

1. Score the eggplants alongside and boil them until they become soft.
2. Remove from heat and let them cool.
3. Boil the potatoes, the zucchini and the carrot, strain and let them cool.
4. Mash the potatoes, the zucchini and the carrot on a blender.
5. Add gradually one spoon of olive oil, some salt and pepper and a pinch of nutmeg.
6. Empty the puree in a bowl.
7. Cut the eggplants in the middle alongside and empty the interior. You should try to leave them only with their skin.
8. Mash the eggplant’s interior into the blender.
9. Saute the onion, add the tomato (mashed) and the eggplant puree and stir.
10. Add salt, pepper and parsley and mix again.
11. Remove from heat.
12. Fill in the eggplants. Layer a spoon of eggplant puree and on top layer a spoon of potato puree.
13. Garnish with parsley.
14. Oil a  baking pan. Place the eggplants the one next to the other and bake in preheated oven (200 C) for 45 minutes.
15. Remove from the oven, let the eggplants cool for 10 – 20 minutes and serve.