Prawn-and-sausage-stuffed eggplant

Directions

1. Remove the shells and back veins from the prawns.

2. Remove the skin from the sausages, or the fat and bone from pork.

3. Place the meat and prawns on a chopping board and chop together finely with a sharp knife.

4. Fried quickly in a little fat lightly in butter or margarine, with onion, chopped herbs, salt, pepper, and lemon rind.

5. When cool, add the bread crumbs and beaten egg and set aside.

6. Wash the eggplants, cut off the stem, and cut an oval piece from the side, leaving a boat shape.

7. Scoop out the insides of the eggplant using a spoon, and taking care not to break the skin.

8. Chop the pulp finely and add to meat and prawn mixture, blending well.

9. Fill the eggplant shells with this mixture, cover with the oval lids, wrap in greased aluminum foil and bake in a hot oven for 30 – 45 minutes.

10. Garnish with parsley and slices of tomato, and serve hot with a tomato sauce.

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