Cut the bacon slices transversely into smaller pieces, chop the onion, cut the sundried tomatoes into smaller pieces, chop finely the chives and grate the cheddar cheese. Mix the single cream with the tomato paste.

Cut the aubergines heads with a tail and cut them in half along the length. With the tip of a knife, make some transverse notches in the core of the eggplants and place them in an oven tray.

Season the aubergines with sea salt and sprinkled them with olive oil, put the tray in the oven to 200 degrees for 20 minutes.

Heat two tablespoons of sunflower oil and fry the smoked bacon for about 3-4 minutes, until the fat melts. Add the onion, mix with a wooden spoon and fry everything for about a minute.

Add the minced meat to the pan, mix and fry the meat evenly until it turns white a little, about a minute.

Season with sea salt, dried thyme, sun-dried tomatoes that I have previously chopped, tomato paste and very little water, about 50 ml (1/4 cup). Simmer for 20 minutes.

With a spoon, take out the eggplant core on a chopping board and chop them a little. Add this eggplant core over the minced meat and let it simmer for another three minutes.

With a spoon, put the mince filling in these eggplant boats and arrange them nicely. Pour over them the sauce made of single cream, cover the aubergines with plenty of grated cheese and sprinkle them with chopped chives.

Put the tray in the preheated oven at 180 degrees for twenty minutes until the cheese melts and acquires a copper colour.

Serve hot, with fresh bread and a glass of red wine.