Greek stuffed eggplants

Ingredients for 3 servings:

• 3 m.-sized eggplant(s), about 1.2 kg
• Salt
• 500 g minced meat, mixed
• 2 tbsp olive oil
• 3 garlic cloves
• 2 onions
• 75 g raisins
• 125 ml instant broth
• 3 beefsteak tomatoes
• 50 g pine nuts
• 1 pinch of freshly ground pepper
• 1 tbsp sweet paprika
• some cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the eggplants and halve them lengthwise. Scoop out the flesh with a sharp knife, leaving a 1 cm wide edge. Cook the eggplants in salted water for five minutes. Brown the minced meat in hot oil. Add the finely chopped flesh, crushed garlic, onion rings, and raisins. Pour in the stock and simmer for five minutes. Blanch the tomatoes, peel them, and deseed them. Stir in the pine nuts and season with salt, pepper, paprika, and cinnamon. Lightly salt the eggplants and fill them with the minced meat mixture. Bake in the oven at 250°C for another ten minutes. Serve with rice or kritharaki.