Eggplant au gratin

First, cut the washed aubergines in half lengthwise, make a few cuts in the flesh and place them in a container with water suitable for microwave at maximum power, so that they become tender.

Meanwhile, sauté an onion and two cloves of garlic and once poached, add the minced meat, seasoned with salt and pepper.

Once the eggplants are tender, remove the flesh with a spoon, being careful not to break the skin, and chop the flesh with a knife, reserving the skin for later stuffing.

Add the eggplant flesh to the stir-fried vegetables with the minced meat and let it finish cooking.

Finally, add a dash of fried tomato and add salt if necessary.

Stuff the skin of the eggplants with the sauce and sprinkle grated cheese on top, bake in the oven at 170° until the cheese is au gratin. Enjoy!