Ingredients
1 medium size eggplant
Olive oil
50 gr. butter
Parmesan cheese
Salt and pepper

For the filling
1 clove of garlic
1/4 of an onion
1 mushroom
2 shrimps
2 San Jack cookies
2 baby calamaries
2 basil leaves
A handful of asphodel

Preparation
Cut the eggplant in half horizontally. Remove the contents, chop it and put aside.
Put some olive oil on the eggplant, salt and pepper. Put in an oven preheated to 180 cel. for 10 minutes.
Chop all the filling ingredients. Heat the butter in a pan. Fry the onion and garlic until they guild.
Add the seafood while stirring on strong flame for approximately 1 minute.
Add the contents of the eggplant, salt, pepper and basil and stir for another minute.
Stuff the eggplant with the mixture. Sprinkle some parmesan and put in the oven at a temperature of 180 cel. for approximately 2 minutes.
You can serve it with cream sauce or Mediterranean tomato sauce.

Bon appétit!
Served to your gratification from Idi's kitchen!