Stuffed eggplants

Ingredients for 2 servings:

• 2 m.-large eggplant(s)
• 30 g almonds, chopped
• 250 g minced meat, mixed
• 1 m.-sized egg(s)
• 1 clove(s) garlic
• 4 tbsp parsley
• 1 m.-sized onion(s)
• 1 tbsp oil
• 80 g sheep’s cheese
• 1 can of chopped tomatoes (425 g)
• Sugar
• salt and pepper
• 1 pinch of cumin
• 1 slice(s) toast or white bread

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

with minced meat, almonds, tomatoes and feta cheese

Wash the eggplants and remove the stems. Peel back thin strips of skin and slice the eggplants crosswise into 3-4 cm thick slices. Remove the soft, grainy insides, leaving a 1 cm edge, to create wide rings. Lightly toast the almonds in a pan without fat and let cool. If you like it with bread: Soak the toast and press down the excess oil. Knead the minced meat, egg, crushed garlic, salt, pepper, cumin, half of the almonds, and 2 tablespoons of chopped parsley together and season well. Finely dice the onion and sauté in hot oil. Add the canned tomatoes, bring to a boil with the sugar, and season to taste with salt and pepper. Transfer the tomato mixture to a 20 x 30 cm baking dish. Fill the hollowed-out eggplant pieces with the minced meat mixture and place them in the baking dish, submerging them in the tomato sauce. Sprinkle with crumbled feta cheese and bake in a preheated oven at 200°C (top/bottom heat, fan oven: 180°C) on the lowest rack for 40-45 minutes. Sprinkle with the remaining half of the almonds and parsley and serve.