Ingredients :

4 medium-sized eggplants
400 g. of lean ground pork
1 tbsp. of dehydrated garlic
1/2 c. of dehydrated onion
1/4 c. of dehydrated celery
1/4 c. of dehydrated carrots
1/2 tbsps. of dried parsley
3 eggs, beaten
4 thick slices of cheddar cheese
1 tsp. of salt
1/3 ts. of pepper

Cooking procedure :

Steam, grill or boil the eggplants (skins and stems on) just until the skin can be pulled off. Do not cook until mushy. Cool. Holding by the stem, pull off the skins. Make a shallow incision from top to bottom, open and flatten the eggplants with the back of a fork. Set aside.

Mix together the rest of the ingredients.

Lay a slice of cheese at the center of each eggplant. Cover with the meat mixture. Make a mound, shaping and smoothing with the back of a spoon.

Arrange the eggplants side by side on a lightly oiled shallow baking tray and bake in a preheated 180oC oven for 15 minutes. Reset the oven so that the heat is on top. Cook the eggplant frittata for a further 5 minutes or until the tops are lightly browned.

Remove the baking tray from the oven and tilt to let the fat drip to one side. Carefully lift each eggplant frittata with a spatula and transfer to a serving platter. Serve at once.