55 minutes

eggplants, 7
minced, 250 gr
San Marzano tomatoes, 3
water as needed
salt as needed
pepper as needed


Wash the eggplants, cut off their far ends and cut them in half.
With the help of a corer remove the pulp of the eggplant, being careful not to break the shell which will be used as container.
Put the flesh of the eggplant in a pan with a little olive oil and a clove of garlic, add half cup of water, salt and let cook.
Add the mince and another half cup of water, then cook on medium heat adding more water little by little. Cook slowly to avoid the risk of sticking the ingredients.
To make your dish more coloured, cut 3 San Marzano tomatoes and add them in the pan.
I let it cook for another 15 mins always adding a little water (to not make the filling too dry) and a bit of black pepper.
Turn the oven to 356 F, settle the eggplants in a baking tray and stuff them with the filling of mince and eggplants.
Bake for 20 minutes and serve warm.

Thanks to: Cooking With Julia