Baked Stuffed Eggplant
Halve eggplants and hollow out with a spoon. Leave a margin around the rind. Salt the insides of the eggplant halves and leave for about 30 minutes to draw out water. Chop the leached pulp. Peel the onions and garlic and chop finely.
Heat oil in a saucepan and sauté onion and garlic. Add the ground meat and cook until crumbly. Add chopped eggplant to meat and cook. Blanch tomatoes, rinse with cold water, peel, remove seeds and finely chop flesh. Mix 1/3 of the tomatoes into the ground meat and season with oregano, salt and pepper.
Rinse eggplant halves thoroughly and pat dry with paper towels. Fill with the ground meat mixture and sprinkle with cheese. Toast pine nuts in a dry frying pan and distribute over the eggplant halves. Season with salt and pepper. Fill a pan with the remaining tomatoes. Set eggplant halves on top. Preheat oven to 180°C (approximately 350°F) and bake the eggplants about 45 minutes. Serve garnished with thyme.