Filled egg plants

Ingredients

 * 2 big or 4 small egg-plants
 * lemon juice
 * 4 spoons of olive oil
 * 2 dl white wine
 * 400 g mixed ground meat
 * 2 onions
 * 3 pieces of garlic
 * spices, pepper, salt, parsley
 * 2 eggs
 * 100 g of cheese

Directions

 * 1) Wash the egg-plants. Cut the each egg-plant along its length and take off the core. Salt the egg-plants and leave them to stay for a while. Dry them with napkins and add some lemon juice. Place the egg-plants on heated oil, add some wine and fry for about ten minutes.
 * 2) Take the egg-plants away from the heat and place them in a fire-proved saucepan.
 * 3) Use the same oil to fry chopped onion, mixed ground meat, garlic, ground core of the egg-plants and the spices. At the end, add parsley and eggs. Use this filling to fill the egg-plants and then pour some cheese and bake for about 20 minutes on temperature of 200°C.