Meat-stuffed eggplants

Ingredients

• 2 large eggplants
• 500 g ground meat (beef, pork or a mix)
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tomato, peeled and chopped
• 1/2 cup white wine
• 1/2 cup chicken stock
• Olive oil
• Salt and pepper to taste
• Grated cheese

Step-by-step preparation

1. Preheat the oven to 180 °C.
2. Cut the eggplants in half lengthwise and scoop out the flesh with a spoon, leaving a border of about 0.5 cm. Set the hollowed halves aside.
3. In a frying pan, heat a little olive oil and sauté the onion and garlic until tender.
4. Add the ground meat and cook until browned. Add the chopped tomato and cook for a few more minutes.
5. Add the white wine and let the alcohol cook off. Then add the chicken stock and simmer for about 10–15 minutes, until the sauce has reduced and thickened.
6. Fill the eggplant halves with the meat mixture, pressing it in well. Place them in a baking dish.
7. Sprinkle a little grated cheese over each half.
8. Bake for about 30–35 minutes, until golden and bubbling.
9. Serve the stuffed eggplants hot, with a green salad if you like.