2 eggplants, medium sized

3 tbs olive oil

1 onion, finely chopped

1 clove of garlic, minced

3 tsp thyme, finely chopped

1 tsp sweet paprika

250 g minced meat

1/2 cup red wine

1/2 cup chopped tomatoes

1 cup parmesan, grated

salt & pepper

Preheat oven to 200°C.

Remove the stems and cut the eggplants in half, lengthwise.

Use a sharp knife to score the flesh, add some salt and set the eggplants aside for half an hour, so that the juices can drain.

Add olive oil and pepper. Line a baking pan with parchment paper and place the eggplants cut side down.

Bake for 30-40 minutes or until they soften.

When ready, remove from oven and transfer to an oven proof baking dish, skin side down.

Place a nonstick pan over high heat. Add olive oil, let it heat up and add onion and garlic. Add thyme, paprika and season. Sauté for about 5 minutes, until soften. Add minced meat and sauté for 2-3 minutes until golden.

Add the wine and let the alcohol evaporate.

Add the tomatoes and allow the mixture to cook for 10-15 minutes, until it reduces.

When ready, remove from heat. Fill the eggplants with the mixture. Serve eggplants with the grated parmesan, extra olive oil, pepper and fresh salad.