Stuffed Melanzani / Eggplants

For the stuffed eggplants, preheat the oven to 180 °C. Cut the eggplants in half and bake in the oven at 200 °C for about 30 minutes.

Remove the flesh from the inside of the eggplant and keep the outside.

Mix the parsley and KUNER mayonnaise with the eggplant flesh, tomatoes and bell bell pepper.

Fill the hollowed eggplant with the mixture and bake in the oven for 20 minutes.

Potato wedges go ideally with stuffed eggplants.

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