Total time 40 min
- Small eggplant
- Minced beef meat
- Olive oil
- Medium onion
Pre-heat the oven to 180 degrees C, 350 degrees F, Gas Mark
Cut the eggplants in half lengthwise and with a knife make deep cuts in the flesh, (lengthwise and across but without breaking the skin). Put the halves into an oven-proof dish (skin downwards), add a little salt and a splash of oil to each one and leave them in the oven for about 30 minutes.
Wash the mushrooms in plenty of water and finely chop them.
Peel and chop the onion and sauté in a pan. Add the mushrooms after a few minutes.
When the vegetables are well cooked, add the ground beef and stir, breaking it up to make sure it is cooked on all sides.
When the eggplants are well cooked, take them out of the oven and remove all the flesh, taking care not to break the skin.
Chop up the eggplant flesh and add it to the pan with the meat and vegetables.
Fill the eggplant shells with the mixture and, if you are a fan of cheese, grate some mature goat’s cheese, sprnkle on top of the eggplants and bake for ten minutes.