Stuffed Onions



Ingredients

6 onions

1 eggplant

3 tomatoes

2 carrots

Olive oil

3 sprigs fresh basil

100 g Parmesan cheese

Salt to taste

Pepper to taste

Wash the onions, cut off the tops, and remove the cores. Blanch for 5 minutes in boiling water. Chop the eggplant, tomatoes, carrots, and onion cores and fry in vegetable oil until tender. Add salt, pepper, and basil. Stuff the onions with the filling, sprinkle with grated cheese, and place in the oven. Bake at 180°C until the onions are soft.

Enjoy!