Stuffed eggplants vegetarian

Ingredients for 3 servings:

• 3 eggplant(s)
• 1 can/n tomatoes, chopped
• 1 pack of veggie mince
• 1 large onion(s)
• 2 garlic cloves
• Salt
• chili powder
• oregano
• olive oil
• some cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Wash the eggplants, remove the stems, halve them lengthwise, and hollow them out. Place the hollowed-out eggplants in a baking dish with a little olive oil and pre-cook in the oven at approx. 180°C. Dice the flesh. Finely chop the onion and garlic and sauté in a little olive oil over medium heat until translucent. Briefly sauté the veggie mince, then add the eggplant flesh to the pan and fry for approx. 5 minutes. Mix in 3/4 of the chopped tomatoes, salt, chili powder, and oregano. Fill the pre-cooked eggplants with the mixture. To make the sauce, add the remaining chopped tomatoes, a little water, salt, chili powder, and oregano to the baking dish. Cook the stuffed eggplants in the oven for approx. 45 minutes, depending on their size, until they are nice and soft. Sprinkle the vegetables with some grated cheese 15 minutes before the end of the cooking time.