Stuffed Eggplant And Zucchini

• 1 eggplant
• 1 zucchinni
• lemon juice to taste
• olive oil
• onion chopped
• 1 garlic clove minced
• 4 1/4 ounces ground meat pork and beef
• 2 tomatoes
• 1 teaspoon ginger powder
• 1 tablespoon chopped coriander
• salt to taste
• ground white pepper freshly, to taste
• grated cheese to taste

1. Preheat oven to 180u0b0C (approximately 350u0b0F).
2. Cut eggplant and zucchini in half lengthwise and scrape out inner flesh, being careful to leave exterior walls.
3. Brush with lemon juice. Set aside hollowed out eggplant and zucchini halves.
4. Heat a little olive oil in a skillet and saute onion and minced garlic.
5. Add ground meat and fry briefly. Peel tomato, core and chop.
6. Add tomato, eggplant and zucchini flesh and cook over low heat.
7. Add ginger and cilantro and mix well.
8. Season with salt and pepper.
9. Divide stuffing between eggplant and zucchini halves.
10. Sprinkle with grated cheese and bake until cheese is hot and bubbly.

eggplant, zucchinni, lemon juice, olive oil, onion, garlic, ground meat pork, tomatoes, ginger powder, coriander, salt, ground white pepper, grated cheese

Taken from www.yummly.com/recipe/Stuffed-Eggplant-and-Zucchini-2055768 (may not work)