Stuffed Eggplant Boats with Minced Meat and Cheese

Cut the eggplants in half lengthwise. Carefully scoop out some of the flesh, leaving a rim about 1 cm thick.

Season the eggplant boats with salt and let them sit for 15 minutes, then pat them dry with paper towels.

Finely dice the onion and the reserved eggplant flesh. Sauté the onion until soft, add the minced meat, and cook for 7–8 minutes.

Add the diced eggplant flesh, chopped tomatoes, tomato paste, and minced garlic. Season with salt and pepper and simmer for another 5 minutes.

Stuff the boats with the filling and top generously with grated cheese.

Bake at 190 °C (375 °F) for about 30–35 minutes.