Eggplants stuffed with minced meat
6 tablespoons Sitia Extra Virgin Olive Oil 6 large eggplants 1 onion, coarsely chopped 1/2 lb minced meat (lamb and veal) 3 mashed garlic cloves 3 - 4 tablespoons almonds, coarsely ground 4 medium tomatoes, peeled, seeded and chopped 1/2 teaspoon ground cinnamon 1 tablespoon parsley, finely chopped 1 tablespoon fresh mint, finely chopped salt and pepperWash eggplants, cut off their stems and make an incision lengthwise in each eggplant, being careful not to cut through them. Sprinkle with salt into the incisions and let them stand for 1 - 2 hours.
In a bowl combine all the ingredients for the filling: minced meat, onion, garlic, almonds, tomatoes, 2 tablespoons olive oil, salt, pepper, cinnamon, parsley and mint.
Drain the eggplants and fry slightly on all sides. Place in a baking tray. Taking one eggplant at a time, carefully fill each slit with the minced meat mixture. Cut the tomato and pepper into 6 slices each and put the slices on the eggplants. Pour 4 tablespoons olive oil and 4 tablespoons water over them, cover the baking tray with aluminum foil and bake in moderate heat for 30 minutes. Remove the foil and bake for another 30 minutes.