GETTING READY

1. Preheat the oven to moderate, 375°F, 190°c, gas mark 5.

MAKING

2. Cut the eggplant lengthwise in halves and scoop out the pulp leaving 3/4 shell.

3 On the inside of the eggplant shell sprinkle salt, paprika and lemon juice.

4. Slice the garlic from to and rub the eggplant shell from outside with garlic.

5. In a pot boil some salted water and cook the pulp until tender, about 15 minutes.

6. Drain the water and make it into mash.

7. To this mash add the ham, bread crumbs and tomatoes.

8. Stuff this mixture inside the eggplant shells, dot with butter, sprinkle with cheese and bake in the preheated oven for 30 minutes.

9. Take it out and let it rest fro 10 minutes.

SERVING

10. Serve with a salad or with bread rolls. It would go nice for dinner with salad or even in lunch, can be served hot or even chilled.