Eggplant boats with cheese

Cooking time : 60 minutes Enough to : 4 people

Ingredient :

Eggplant: 5 pieces
Capsicum: 1 piece (thinly sliced)
Onions: 1 piece (finely chopped)
Minced meat: 250 grams
Tomato sauce: 4 tablespoons
Mixed condiments: 1 teaspoon
Black pepper: 1 teaspoon
Garlic: 1 teaspoon (finely chopped)
Cumin: 1 teaspoon (crushed / used as a sauce)
Hummus: 1/4 cup (boil with a little water after it is done, drain and set aside)
salt as desired
Oil: copious (for frying)
Cheese: as desired (grated)

How To Make it :

Keep the green neck of the eggplant and cut it lengthwise, taking into account the keeping of the peel intact, sprinkle with salt and leave for half an hour.
Fry the eggplant in the oil and peel off a little bit of the pulp, keeping the peel intact.
Put the minced meat, onions and garlic on the fire and stir until the ingredients are well mixed with each other, then add the salt until it becomes tender, then put the boiled chickpeas on it and the filling is ready.
Put the sauce in a bowl and put a little water on it and mix well to get a medium consistency mixture
Season well with salt and cumin and set aside.
Bring a tray “Pyrex” and pour a little sauce on the bottom of the tray.
Fill the eggplant peel with the chopped filling and place it on the tray.
Scoop the remaining portion of the sauce onto the eggplant, and place the bell peppers on top.
Sprinkle the cheese on top and put it in the oven until it’s cooked and until the sauce thickens, and it is served with bread or white rice.