— Slice the eggplants in two, lengthwise; hollow them out and set the flesh aside.
— In a large skillet, heat olive oil and brown the eggplants on both sides. Remove and place in a baking dish.
— In the same skillet, combine garlic, onion and eggplant flesh, and cook 2 to 3 minutes on medium heat. Add mint and tomatoes and cook for few minutes. Season to taste, add chicken broth and reduce liquid to half.
— Stuff the eggplants with the mixture and bake on the centre rack of the oven for 45 minutes.