Prepare the Eggplants:

• Wash 3 large eggplants and cut off the stems. Slice them lengthwise into halves.

• Score the flesh of each half in a crisscross pattern with a knife.

• Sprinkle with salt and let them sit for about 5 minutes. This will help soften the eggplants and make the flesh easier to separate from the skin.

• After 5 minutes, flip the eggplants upside down and let them sit for an additional 15 minutes.

• Gently squeeze each eggplant half to remove excess liquid, then carefully hollow out the flesh using a spoon.

• Finely chop the removed eggplant flesh and set aside.

Prepare the Filling:

• Heat any oil or butter in a fry pan over medium heat until it shimmers.

• Add 1 chopped onion and sauté for 2-3 minutes until it becomes translucent.

• Add 350 g ground meat to the pan. Break it apart with a spatula and cook for about 10 minutes, or until browned and cooked through. Cover with a lid to retain moisture.

• Stir in fresh herbs, salt, and pepper to taste.

• Add the chopped eggplant flesh and continue to cook for another 2-3 minutes.

• Stir in 4 minced garlic cloves and cook for an additional 2 minutes, covered.

• Add ½ cup (100 g) rinsed rice and 10 ml water. Stir for another 2 minutes, being careful not to let the mixture burn.

Assemble and Bake:

• Preheat your oven to 400°F (200°C).

• Spoon the meat and rice mixture into each hollowed eggplant half.

• Sprinkle with additional herbs if desired.

• Pour 100 ml of water into the bottom of a baking dish. Place the stuffed eggplants in the dish and cover with aluminum foil or a lid.

• Bake in the preheated oven for 30 minutes.

• Remove the foil and grate 200 g cheese on top of the eggplants. Lower the oven temperature to 300°F (150°C) and bake for another 10-15 minutes, or until the cheese is golden and bubbly.

Serve:

• Check the eggplants with a fork; they should be tender when the skin is soft.

• Remove from the oven and let them cool slightly before serving.

• Garnish with fresh herbs.

• Enjoy with a dollop of sour cream or Tarator, accompanied by fresh vegetables, a crusty baguette, and a glass of fresh juice. 🍊