Stuffed Eggplant

Serves more: one eggplant half per person

Rinse the eggplants. Cut off a slice from one end. Make a wide slit and salt them. Deseed tomatoes. Chop them finely. Cut the onions in thin slices. Chop the garlic cloves. Place them in a frying pan with coconut oil. Add the tomatoes, salt parsley, cumin, pepper, hot peppers and ground beef. Sauté for 10 minutes.

Squeeze eggplants, so the bitter juice goes out.  Fill the wide slit with the ground beef mix. Pour the remaining mix over. Heat the oven to 375F in the meantime. Place eggplants in a baking pan. Sprinkle them with olive oil, lemon juice and 1 cup of water. Cover the pan with a foil.