Eggplants Stuffed with Ground Meat
Rinse and pat dry eggplants, halve lengthwise. Scoop out pulp, leaving about 1 cm (approximately 1/2 inch) thick shells. Drizzle shells with lemon juice.
Peel garlic and crush with a little salt. Spread paste in the eggplant shells.
Finely dice eggplant pulp.
Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel. Halve and remove seeds, dice finely. Rinse and shake dry parsley and tarragon, pluck off leaves and chop finely.
Rinse and chop scallions.
Heat oil in a saucepan and saute scallions for a few minutes, add ground beef and saute until crumbly. Add diced tomatoes and eggplants and saute briefly. Add 2 teaspoons of Parmesan and herbs, season with salt and pepper.
Stuff eggplant halves with the mixture and sprinkle with remaining Parmesan. Arrange in a baking pan and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes.
Garnish with tarragon and serve.