Aubergines stuffed with pork kebab

Cut the pork into small cubes and finely chop the onion. Season the meat with 1 tsp salt and mix with the onion. Add 2 tbsp oil and marinate for 30 minutes, or preferably overnight. Finely chop the red pepper and garlic.

Halve the aubergines lengthways. Score the flesh and salt it. Leave for 30 minutes to release the bitter juices. Rinse and dry thoroughly with a cloth.

Heat 4 tbsp oil in a frying pan. Fry the aubergines cut-side down over medium heat for 5 minutes, until golden brown. Remove, cool slightly and scoop out the flesh with a teaspoon.

Add another 2 tbsp oil to the same pan. Fry the marinated pork with the garlic and red pepper over high heat for 5 minutes.

Stir and season with paprika, summer savory, wine and tomatoes. Cook for 1 minute, then mix with the finely chopped flesh of the fried aubergines.

Fill the aubergine shells with the mixture. Bake in a preheated oven at 180 °C for 40 minutes.