Stuffed Eggplant

Cut off stem from each eggplant and with a sharp knife make a lengthwise slit, leaving 1 cm at both ends.

Remove most of the pulp and place eggplants in salted water until all have been emptied. Drain and dry well.

Fry eggplants lightly in the oil, then remove onto absorbent paper and let cool.

Add pine nuts to savory minced beef and spoon mixture into the eggplant shells.

Arrange side by side in oven pan, cover with stock or thinned tomato paste,

Bake in preheated moderate oven for about 20 minutes.