Stuffed Eggplants with Ground Meat

Ingredients

• 2 medium eggplants
• juice of 1 lemon
• 3 Garlic cloves
• 6 tomatoes
• 0.5 bunch spring onions
• 0.5 bunch Parsley
• 2 sprigs tarragon
• 3 tbsp olive oil
• 300 g Ground Beef
• 100 g grated Parmesan cheese
• Salt
• ground pepper
• oil (for greasing the baking dish)
• tarragon sprig (for garnish)

Instructions

1. 1.

   Wash and dry eggplants, cut them in half lengthwise. With a knife, scoop out the flesh leaving about a 1 cm thick rim. Drizzle the hollowed halves with lemon juice.

2. 2.

   Peel garlic and crush into a paste with a little salt. Spread this paste on the cut surfaces of the eggplants.

3. 3.

   Dice the scooped-out eggplant flesh finely.

4. 4.

   Blanch tomatoes for a few seconds, peel, quarter, deseed, and dice. Wash parsley and tarragon, shake dry, and finely chop the leaves.

5. 5.

   Wash, trim, and finely chop spring onions.

6. 6.

   Heat oil in a pot, sauté spring onions until translucent, then add ground beef and cook while stirring. Add tomato and eggplant cubes, stir for a short time. Stir in 2 tsp parmesan and herbs, season with salt and pepper to taste.

7. 7.

   Fill the eggplant halves with the mixture, sprinkle remaining parmesan on top, and place them in a greased baking dish. Bake in a preheated oven at 180°C (mid rack) for about 30 minutes until golden.

8. 8.

   Serve immediately garnished with tarragon sprigs.