Eggplants stuffed with mince meat baked in a tomato sauce
Heat up vegetable oil in a deep pan for frying. Add the eggplants and fry for 10-15 minutes, turning half way through until they start to change colour and are half done. Transfer to plate lined with kitchen towels to drain
Line the eggplants in a baking pan. Using a fork, scrape around the insides of the eggplant so they pull apart and loosen. Season with a good sprinkling of salt
Heat the oven to 180C (350 F)