Preparation
Wash the eggplants well and cut them in half lengthways. Use a spoon to scoop out the inside of the eggplant so as to remove most of the pulp without tearing the skin. Chop the eggplant pulp into small pieces, as well as the onion and garlic clove. Peel the tomato, remove the seeds and chop it into small pieces.
Heat a pan with olive oil and sauté the onion and garlic. Then add the eggplant, tomatoes and minced meat. Season with salt and pepper and cook over a low heat until the meat is tender, about 10 minutes. Add the chopped parsley and mix well.
Stuff the eggplants with this mixture. Arrange them on a baking tray or dish and bake in a hot oven (180ºC) for 30 to 40 minutes, until the eggplants are cooked through.
