Preparation:

• Prepare the eggplants:Set aside 3 eggplants from the 2 kg. Cut the remaining eggplants in half crosswise and then cut each half into two or three pieces lengthwise. Alternatively, you can use bell peppers instead of eggplants. Fry the eggplants or bell peppers until golden brown. Scoop out the insides of the fried eggplants with a spoon if using eggplants.

• Roast the reserved eggplants:Roast the 3 reserved eggplants until they are soft, or use store-bought roasted eggplants. Peel off the skins and mash the flesh. Season with salt and black pepper and process in a food processor until smooth.

• Prepare the filling:Boil the ground beef until cooked through. Mix the cooked beef with the mashed roasted eggplants. Add 2 eggs and mix well.

• Stuff the eggplants: Fill the hollowed-out fried eggplants with the beef mixture using a spoon. Arrange the stuffed eggplants on a baking tray.

• Bake: Brush the tops of the stuffed eggplants with the yolk of the remaining egg. Bake in a preheated oven at 180°C (350°F) until the tops are golden brown.

• Serve:Serve warm as a delicious main dish.