Ingredients portion 6
Eggplant 3 pieces
Ground beef 400 g
Onions 1 head
Garlic 1 clove
Canned tomato slices 300 g
Parsley 15 g
Hard cheese 100g
Butter 30 g
Wheat flour 30 g
Milk 300ml
Vegetable oil 60 ml
Oregano to taste
Cinnamon pinch
Sugar to taste
Nutmeg to taste
Salt to taste
Ground black pepper to taste
Cooking instructions 1 hour and 30 minutes
1 Cut the aubergines in half lengthwise and make deep, cross-shaped incisions in the flesh, being careful not to damage the skin.
2 Brush the aubergines with oil and sprinkle with salt, pepper and oregano. Place cut-side down on the tray and place in the oven preheated to 200 degrees for 30-40 minutes.
3 Chop the onion and garlic.
4 Heat the oil in a frying pan and fry the onion in it until golden.
5 Add the garlic and fry for 30 seconds until brightly scented.
6 Add the minced meat to the pan and fry until it changes colour.
7 Add the tomatoes, sugar (to neutralise the acidity of the tomatoes), cinnamon, salt and pepper. Bring to the boil and simmer for 20-25 minutes until the liquid has evaporated.
8 Grate the cheese on a coarse grater. Chop the parsley.
9 Add half the cheese and parsley to the cooked minced meat, stir and remove from the heat.
10 In a saucepan, melt the butter, add the flour and fry, stirring, for 1 to 2 minutes until the nutty aroma appears.
11 Pour in the milk and, stirring constantly with a whisk, bring the sauce to a creamy consistency. Season with salt and add the remaining cheese and nutmeg. Stir and remove from the heat.
12 Press the flesh of the cooked aubergines inside with a fork to form the boats.
13 Place the minced meat in them, top with the sauce and bake for another 15 minutes at 200 degrees. Or until golden brown. 
