Stuffed Melongene (Eggplant) With Meat - cooking recipe

Ingredients

1 c. cooked, minced meat
1 to 2 tomatoes
2/3 c. bread crumbs (soft)
2 to 3 tsp. bread crumbs (dry)
1 large eggplant
3 tsp. butter
1 tsp. salt
1/2 tsp. pepper
onion and chives

Preparation

Wash melongene (eggplant) and cut off a slice from top.
Scoop out pulp, leaving a thin shell.
Dice pulp and cook in butter in a covered pan over low heat until soft.
Add onion and chives to pulp while being cooked.
Add all other ingredients, except dry bread crumbs.
Fill eggplant with meat mixture.
Sprinkle top with bread crumbs and brown quickly in hot oven.