Aubergine Boats ( Meat Stuffing With Gruyere and Cognac)

• 2 aubergines
• 200 g minced beef
• 2 onions, chopped finely
• 100 g gruyere
• 30 g flour
• 1 lemon
• 300 ml milk
• 4 tablespoons chopped tomatoes
• 1 egg
• nutmeg
• 1 tablespoon chopped fennel
• 1 tablespoon chopped parsley
• 1 tablespoon cognac
• olive oil
• 30 g butter
• salt and pepper

1. Cut the aubergines in half lenghtwise.
2. Score the flesh and cook in a frying pan with 3 tbsp oil, flesh side down for 5-6 minutes.
3. Cool then dig out the centre taking care not to break the skin.
4. Take the flesh and chop into small chunks.
5. saute the onions in 2 tbsp oil, when soft add the meat and after 4 minutes add the tomatoes, aubergine flesh and cognac.
6. Season and cook for 3 minutes.
7. Ad the herbs.
8. In a small pan cook the butter together with the flour for a minute, then add the warmed milk and with the help of a whisk cook for 4 minutes to make a bechamel sauce.
9. Set aside and add half the gruyere to the bechamel as well as the juice of half a lemon.
10. Season with salt and pepper and a pinch of nutmeg.
11. When it cools to just warm add the egg and mix.
12. Fill the aubergine boat, alternating with layers of meat and bechamel, then finishing with a good sprinkling of grated gruyere.
13. Bake in a preheated oven at 220C.

aubergines, beef, onions, gruyere, flour, lemon, milk, tomatoes, egg, nutmeg, fennel, parsley, cognac, olive oil, butter, salt

Taken from www.food.com/recipe/aubergine-boats-meat-stuffing-with-gruyere-and-cognac-371453 (may not work)