Eggplant

500 g minced beef

3 tsp butter

2 onions

Salt and pepper to taste

1 cup tomato sauce

1 cup water

2 kg eggplants

1 cup milk, warm

-   Spoon butter in a saucepan and add minced beef.

-   Stir until beef is browned then add onions, salt and pepper to taste.

-   Add tomato sauce and water to the beef mixture and simmer over low heat.

-   Char eggplants in a very hot oven or on open fire.

-   Peel the skin of the eggplant and discard and mash eggplants into a pulp tempering in the milk gradually until it reaches the desired consistency.

-   Serve hot beef in the centre of a serving dish and arrange eggplant mixture around it.