Eggplants Stuffed with Ground Meat
Rinse and halve eggplants lengthwise, scoop out some pulp and season eggplants with salt, let stand for 10 minutes.
Pat dry eggplants. Heat oil in a pan and cook eggplant halves for a few minutes. Arrange in a greased baking pan. Peel and finely dice onions. Saute for a few minutes and add ground meat, saute briefly. Add mushrooms and saute until almost all liquid has evaporated.
Add tomato paste, cream and season to taste. Spread mixture on eggplant halves and sprinkle with cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Remove from the oven and arrange on warmed plates. Garnish with herbs and serve.