Mallorcan Stuffed Aubergines | Berenjenas a la Mallorquina

Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the aubergines, cut them in half lengthwise, and score the flesh in a crosswise pattern without piercing the skin. Drizzle with 10 ml of olive oil and season with a little salt. Place the aubergine halves cut-side up on a baking tray and precook in the oven for about 20 minutes until the flesh is soft.

Allow the precooked aubergines to cool briefly. Carefully scoop out the flesh with a spoon, leaving a border of about 1 cm so the shells remain stable. Roughly chop the scooped-out flesh. Finely dice the onion and garlic cloves. Wash the fresh parsley, shake dry, and chop finely.

Heat the remaining 20 ml of olive oil in a large pan. Sauté the diced onion and garlic over medium heat until translucent. Add the minced meat and fry while stirring until browned and crumbly.