Boats of eggplant

Necessary products for 2 servings:

2 medium-sized aubergines
125g minced meat
2tbsp tomato paste
onions
mini mozzarella
oil, salt, pepper, dill, basil

Method of preparation:

Cut the eggplant in half lengthwise and add salt.

Allow to drain and bake in a preheated oven on both sides until done.

Fry the onion with the minced meat. Add the tomato puree. Season with black pepper and dill, and remove from the heat.

Once the eggplant is ready, lightly press the meat with a fork to “free up” space for the filling. Spread with oil and basil and pour the filling.

Halve the mozzarella and arrange them on the mixture. Bake until the mozzarella melts.

Bon Appetit.