Stuffed aubergines (aubergine farsie)

Instructions

1. Preheat the oven to 200 °C. Halve the aubergines lengthwise, score the flesh in a crosshatch and brush with olive oil.
2. Bake them for 20 minutes on a tray, flesh side up, until tender.
3. Meanwhile, sweat the sliced onion and garlic in a little oil, then add the minced meat and brown it.
4. Add the chopped tomatoes, salt, pepper and herbs, and let it reduce for 10 minutes.
5. Scoop out the aubergine flesh slightly, chop it and mix it into the filling with the breadcrumbs, egg and parsley.
6. Fill the aubergine halves with this mixture, pressing down firmly.
7. Sprinkle with grated cheese if you like, then bake for 20 minutes at 200 °C.
8. Serve hot, with a green salad on the side.