Aubergines stuffed with meat

1. Wash the aubergines and cut them in two removing the stem.
2. With a spoon, remove the pulp of the aubergines. Remember to leave a little bit of pulp near the peel so that the filling does not break it.
3. Fill half of a pot with water, add salt, and heat it. When it is boiling, put the aubergines in the water. Cook for a few minutes and the drain them.
4. Heat a pan with a little bit of olive oil; while you are waiting it heats, peel and cut the onion into small pieces.
5. Ass the onion in the pan, the pulp of aubergines and the minced beef. Add salt and pepper and keep mixing so that it cooks equally.
6. Preheat the oven up to 180 ºC and, when it is ready, lay the empty aubergines in a baking tray previously basted with oil.
7. Fill the aubergines with some stuffing. Add some grated cheese and cook in the oven for 20 minutes.

You can serve this dish hot or warm. Enjoy it!