Eggplant stuffed with vegetables

ingredients

4 aubergines
4 tomatoes
2 onions
2 cloves garlic
2 tbsp lemon
salt and pepper

Steps
Peel and cut the onion and press the garlic
Cut the eggplants in half and oter the flesh. Salt the eggplant and let drain for 20 minutes.
Peel the tomatoes and remove the seeds. Cut into cubes.
Saute the onions in a pan and garlic and set aside.
Wipe the eggplant and cook a few minutes in a pan. Place them in a baking dish.
Combine onion, garlic, tomatoes and parsley.
Fill the eggplants with this mixture and pepper.
Pour lemon juice over all and bake. Bake 45 minutes (200 °). Check and if necessary put aluminum foil.