Fromage :

Cut the eggplant in half and place in a skillet. Cook on low heat, ensuring it doesn’t cook apart. When cooked, hollow out with a spoon and set aside the skins. Mix the pulp with the ground meat, tomato paste and onion. Cook the mixture in a skillet while mixing. Salt to taste. Take care not to burn the tomato paste. When the mixture is cooked, use it to fill the eggplant skins, topping with slices of Manchego cheese. Cook in the oven until the cheese is melted.

Ingredients :

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