• 4 small aubergines
• 300 gr. beef mince
• 1 small onion
• 2 sliced garlic cloves
• 1 peeled and chopped tomato
• Grated cheese
• Olive oil
To start, clean the aubergines and cut them in half lengthwise. Sprinkle with salt and set aside.
Roast the aubergines in the oven with a little olive oil above 180°C for 10-15 min.
Once tender and cooked, empty with a teaspoon part of the interior to make space for the filling and reserve that content.
Sauté the chopped onion in olive oil with the chopped garlic and the content of the aubergines already chopped. Add the meat until see that it is browning.
Add the tomato, salt and pepper and reduce the liquid. Put a tablespoon of grated cheese and mix. Remove from heat.
Fill the aubergines, cover with plenty of grated cheese and bake in the oven for a few minutes until golden brown. Serve at the moment.