4 small-to-medium-sized eggplants
1/2 lb salted ground beef
1/4 lb ground chorizo
2 finely chopped onions
1 finely chopped green pepper
8 mashed garlic cloves
1/2 tsp. oregano
1/4 tsp. cumin
1 cup tomato sauce
1/2 cup very ripe chopped tomatoes
1/4 cup extra virgin olive oil
Parmesan cheese (Italian, but Cubans love it for this specific recipe)
3 cups savory bread stuffing
Juice of 1/2 lemon
Salt to taste

Preheat oven to 400 F. Slice eggplants in half, lengthwise and carefully scoop out center. Put aside eggplant skins. Saute onion, pepper, along with scooped-out eggplant “meat” (center), till soft. Add garlic and saute 30 seconds. Add ground beef and ground chorizo. Stir occasionally for 10 minutes. Add tomatoes, tomato sauce, cumin, oregano, salt and juice of half lemon. Add savory bread stuffing. Stir. Remove from heat. Fill eggplant skins with mixture. Bake 24 minutes. Sprinkle meal with Parmesan cheese and bake 1 more minute.

Serves 4