Ingredients

• 5 elongated eggplants
• 3 medium potatoes
• 1 carrot
• 2 zucchini
• 1 onion, diced
• 1 tomato
• 1 spoon of finely cut parsley
• Salt
• Pepper
• Olive oil
• Pinch of nutmeg

Instructions

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