Stuffed Eggplant Provençal

Ingredients for 2 servings:

• 2 large eggplants
• 250 g minced beef or half and half
• 25 g butter, melted
• 1 large onion(s)
• 1 jar tomato sauce
• 1 handful of cheese, grated
• some herbs of Provence

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simple, quick, delicious

Cut the eggplants in half lengthwise. Scoop out the eggplant flesh with a spoon. Don’t scoop it out all the way to the skin; a little should remain. Brush the melted butter onto the inside of the eggplant halves. Preheat the oven to 250°C. Chop the onion finely and fry it in a large pan with a little butter until translucent. Season the minced meat, add it to the onions and fry. Then cut the removed eggplant flesh into cubes and add it to the pan with the cooked minced meat. Add the sauce to the pan, season to taste, and bring everything to a simmer briefly. Place the eggplant halves in a baking dish and fill with the fried minced meat/eggplant filling. Place the baking dish in the oven for 20-25 minutes. Then take it out briefly, sprinkle with grated cheese and put it back in the oven for another 7 – 10 minutes until the cheese is golden yellow.