Cut off a little from both ends of the eggplants, then cut them in half. Peel the halves, leaving 1 cm. of peel on each end. Hollow out the cut side of each half to the depth of 1 cm., then fry them in oil until they are almost done.

Brown the onion in butter for 3 minutes. Add the ground meat. Stir and cook for 5 minutes. Add the chopped tomatoes, salt and water and cook for 15 minutes longer. Strain this mixture and keep the excess liquid in a separate bowl. Stir the chopped parsley into the meat mixture.

Place the eggplants in a saucepan, the hollowed part up, and place some meat mixture in each eggplant half. Pour the cooking juice into the saucepan, cover and cook for 30 minutes on a low heat.