We're doing eggplant: wash, cut in half, remove the knife, and spoon out the pulp, sprinkle with lemon juice, the resulting "boat" and the pulp. Then put "boat" for a couple of minutes (no more!) in boiling salted water. Take out, cool.

Then make the stuffing. It would be nice peas pre-soak, then it will take less time to brew. Pour pea broth (I have mushroom powder), bring to a boil and cook for 10 minutes without a lid, reduce the heat to minimum, cover with a lid and continue to cook for another 10 minutes. Now add the chopped eggplant pulp and cook until the peas do not swell.

1 onion, half the green onions and garlic finely chop. With tomatoes remove the skin (used a couple of minutes in the microwave), half the tomatoes, finely chop. Tomato, onion, garlic, parsley, add the peas, turn off the fire and remove the stuffing from heat. Stir. Salt-pepper to taste.

For the sauce - finely chop the 2nd onion, remaining green onions and half tomatoes, parboil them for a few minutes in olive oil, add the wine, oregano, salt, pepper. In a few minutes, pour the resulting sauce on the bottom of the form in which to bake the eggplant.

The sauce spread baklazhanovy boats, fill them with stuffing, pour the remaining broth to the eggplant. Bake in the oven under the lid/foil for 40 minutes at 200*C, then the cover/remove the foil, sprinkle with cheese, put the form as close as possible to the heating element and bake for 15-20 minutes. In the convection oven I baked under a lid for 30 minutes at 200*C, the speed is high, then removed the lid, sprinkled with cheese and baked another 20 minutes at 250*C.

You can eat eggplant in hot and cold.

My meat eaters I added to eggplant mashed potatoes with marinated chicken breast, cooked in aerogrill.