Hungarian Stuffed Eggplants
Cut the eggplants in half lengthways keeping the stem intact. Place an eggplant half onto a workbench flesh side down. Cut 6 long slits from below the stem to the base of the eggplant. Press the eggplant outwards to form a fan.
Preheat the oven to 180°C and grease two baking dishes. Spread the jar of Beerenberg Slow Cooker Hungarian Beef Goulash sauce between each eggplant slice and place onto the baking dish. Place some tomato and Bocconcini cheese between each eggplant slice before sprinkling with cheddar and oregano.
Place in the oven for 40 minutes or until the eggplant is soft.