Peel and chop the onion. Wash and cut up the tomato into pieces.
Cut off a generous amount of the top of the aubergines. Empty them out, leaving 1 cm of flesh inside.
Keep the flesh and chop it up.
Soak the bread in the milk, squeeze off the excess, and set aside.
Heat the olive oil in a large frying pan, and sauté the onion, add the tomato in pieces, the meat, aubergine flesh, crushed garlic, thyme, spices and season it. Leave to cook for 10 mins.
Cut the Reblochon and mix it in with the meat, as well as the bread soaked in the milk. Cut the base of the aubergines so that they stand upright. Fill them with the stuffing. Arrange them together in a baking dish and cook for about 30 minutes.