Split Eggplant Filled With Minced Meat

• 6 long eggplants
• 40 g salt (to eliminate the bitterness of the eggplants)
• 500 ml olive oil (for frying the eggplants)

For the meat filling 

• 30 g butter or clarified butter
• 2 medium onions, finely chopped
• 250 g regular minced veal
• 2 medium tomatoes, peeled and finely chopped or 1 tablespoon tomato paste
• 1 teaspoon salt
• ½ teaspoon black pepper
• 400 ml water, boiling
• ½ bunch parsley, chopped

To garnish 

• 1 medium tomato, sliced into 6 pieces
• 3 sweet long green peppers, cut lengthwise in half

1. Leaving 2 cm of the stems of the eggplants, cut off the remaining part and discard. Remove the rough leaves and peel the cone-shaped base. Then cut off 1 cm from the bottom of the eggplants. Leaving 2 cm of skin on both sides of the eggplants, carefully remove the remaining skin with a knife and slit the eggplants lengthwise down the middle.
2. Place the eggplants in a bowl, sprinkle with salt and leave for 1 hour. Then rinse with water and transfer to a plate.
3. Fry the eggplants on all sides for about 5-6 minutes in olive oil until golden. Place on a plate lined with a paper towel for 30 minutes to absorb any excess oil.
4. Sauté the onions in butter for 4-5 minutes in a small pant, then add the minced veal and sauté for another 4-5 minutes.
5. Add the tomatoes, salt and black pepper and sauté for another 1-2 minutes before adding the water. Simmer over low heat for 15 minutes, then add the parsley and stir.
6. Place the eggplants in a wide saucepan. Then using the back of a spoon, open up the slit of the eggplant and stuff with the meat filling. Top each eggplant with a slice of tomato and a piece of green pepper.
7. Pour the meat’s juices over the eggplants. Cover and simmer over low heat for 30 minutes and serve.