This is one of the best lunch ideas—simple, flavorful, and satisfying. Sauté minced meat with a small amount of red onion (just a little), garlic, and parsley (also a little). Add a bit of tomato paste, chopped vegetables, and pepper, then let the mixture cool. Once cooled, mix in one egg. Note that you’ll need much less meat than for stuffed bell peppers—about 1 tablespoon of raw minced meat per eggplant half.
Cut the eggplants in half lengthwise and hollow out the centers, leaving about ½ to 1 inch of flesh around the edges. Fill each half with the meat mixture and place one slice of pancetta on top. If you don’t eat pancetta, don’t skip this step—it’s essential for flavor. You can substitute with thinly sliced smoked turkey drumstick or smoked turkey ham instead. Fold the eggplant halves together and make shallow cuts at the ends and the middle where they meet to secure them with kitchen twine.
Brush with a little oil and bake in a preheated oven at 400°F (200°C). After 20 minutes, gently turn the eggplants to the other side. After another 20 minutes, pour about ¾ cup of hot water mixed with one dissolved beef bouillon cube over them. Return to the oven for an additional 5 to 10 minutes.
Serve with white rice or mashed potatoes. It’s truly irresistible!
