Stuffed eggplant with lamb and tomato sauce

Cut a edge of the eggplant vertically, give some incisions with a knife and hollow the eggplant with a teaspoon.

Finely chop the filling and the cut edge of eggplant and stew into some oil with finely chopped look and onion, pour into a bowl and let cool.

Take a large baking dish, place the tomatoes and leftovers of potatoes.

Wash the radishes, praise the pesto and add the radishes in the baking dish.

Cut the mozzarella into cubes and add in the bowl with fried eggplant.

Also add the minced meat and season with oregano, pepper and salt.

Divide over the aubergines and place the aubergines between the vegetables.

Leave 35 minutes to 190 ° with Low Steam in the steam oven.

Meanwhile, make the pesto.

Put all the ingredients in a blender, add water to have desired texture.

Set at the table with the filled aubergines.

You can also replace the potatoes with pasta or rice.