I had already done in the past but using the bread and cheese in the dough and frying the eggplant in the vegetable oil; this before the advent of the paleo in my life ...
This will be the version "Paleolithic" but I assure you that came their good ...
But arm yourself with a little 'patience ...
NB: the amounts for the filling are deliberately abundant because with the rest I made meatballs; then you can reduce the ingredients in case you do not want that there is surplus. As the ingredients are all fresh, remember that you can freeze and pull out if necessary, such as saving dinner.
Meanwhile, we see a little 'how to do it ...
(X 2 persons)
2 beautiful large eggplant
400 grams of minced pork
100 grams of carrots cut into julienne
extra virgin olive oil
First, we wash and we dry the eggplants, cut them into four pieces and we remove the inside getting the "boats"
In a pan put a little oil and the inside of the eggplant, cut into pieces. With a wooden spoon, quickly we turn brown and do the mixture (it only takes a few minutes):
We hold by the mixture. Meanwhile we Boil four pieces of eggplant. We do not go too far with the cooking so why then continue to cook in the oven. We put the pieces boiled on a clean cloth so that they dry slightly. Meanwhile, prepare the filling. In a large bowl put the ground beef, egg, carrots and cut into small julienne, the pieces of the inside of the eggplant and sauté the pepper. Amalgamiamo well throughout the mixture:
We put a little oil on the baking sheet and assemble our eggplant (past a little bit of oil also on the outer skin before compose). Bake at 180 degrees for about 30 minutes (then regulator eye) ... and the dish is ready: