Baked meat stuffed eggplants

INGREDIENTS

• 2 eggplants
• 300g ground beef
• 60ml (1/4 cup) water
• 3 tomatoes, thinly sliced
• 60g hard cheese, shredded

METHOD

1. Wash eggplant, cut off the ends, and cut them lengthways into 1 cm thick slices.
2. Season minced beef with salt and pepper, add water, and mix.
3. Arrange eggplant slices on a baking sheet, poke them with a fork, and spread the minced meat over the aubergines.
4. Top the meat with tomato slices, season with some more salt, and bake at 180C/350F for 30 minutes.
5. Sprinkle eggplants with grated cheese and bake at 200°C/400°F for 5 minutes more.