Categories: baking, eggplant, not tried

Ingredients

• 3 smaller eggplants
• 500 g (1 lb) minced meat
• 1 onion
• 1 cup grated cheese
• 1 tomato
• oregano
• 1 egg
• salt and pepper to taste

Directions

1. Remove the stems of the eggplants and halve them lengthwise. Using a spoon, scoop out the center out of the eggplant halves.

2. Dice the onion and the eggplant pulp and saute in a hot, oiled skillet. Add the meat and oregano. Season to taste. Cook for 20 minutes.

3. Remove the skillet from the heat, add the egg and half of the cheese and stir vigorously (you don’t want the egg to start cooking).

4. Stuff the eggplant halves and bake in a hot oven (180°C) for 40 minutes. Halfway through, put a slice of tomato on each eggplant half, and sprinkle the remaining cheese on top.

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