Stuffed Eggplant and Tomatoes with Rice and Ground Meat

Rinse eggplants, cut off the stems and cut eggplants lengthwise. Score flesh crosswise and brush with olive oil. Arrange side by side in a baking dish and bake in preheated oven at 200°C (convection, 180°C, Level 3-4) (approximately 400°F/convection 350°F) for 12-15 minutes. Remove eggplant from the baking dish and let cool slightly, then scoop out flesh. Finely chop the eggplant flesh. Rinse 4 tomatoes, cut a lid off each and scoop out the tomatoes. Pat dry with paper towels.

Cook rice in salted water according to package directions. Score remaining tomatoe, blanch for 1 minute with boiling water, drain, rinse in cold water and remove skin. Cut tomato in half and remove seeds. Dice the flesh into cubes.

Peel onions and garlic and dice. Heat the remaining olive oil in a skillet. Add onions and garlic and cook until soft. Add ground meat and brown until crumbly. Add diced tomato, mix well and cook to reduce slightly. Season with salt and pepper. Divide ground meat into 2 portions. Mix 1 portion with chopped eggplant and mix the rice with the other.

Melt the butter in a pan and sprinkle in flour while stirring. Deglaze with milk and cook while stirring for 1 minute. Grate the cheese and stir into the milk. Season with salt and pepper.