Eggplant baked with ground beef

Cut the eggplants in half lengthwise, remove some of the pulp to form boats. Finely chop the pulp.

Finely chop the onion and garlic. Peel the tomato and chop it finely.

Sauté the onion in a pan until translucent, add the garlic and cook for another minute.

Add the ground beef to the onion, cook while breaking up lumps until done.

Add the chopped eggplant pulp, tomatoes, tomato paste, salt, and pepper to the meat. Simmer for 5-7 minutes.

Fill the prepared eggplant boats with the meat mixture.

Place the eggplants with the filling on a baking sheet lined with parchment paper.

Bake in an oven preheated to 180 °C for 15 minutes.

Grate the sulguni cheese on a coarse grater.

Remove the eggplants from the oven and sprinkle with cheese.

Bake for another 10-15 minutes until a golden cheese crust forms.