Stuffed eggplants topped with feta cheese

Ingredients for 2 servings:

• 2 m.-large eggplant(s)
• 400 g minced beef
• 1 small onion(s)
• 1 small can of tomatoes, chopped
• 2 cloves garlic
• 2 tbsp tomato paste
• olive oil
• Salt
• pepper
• 1 tbsp broth, granulated
• Thyme, dried
• Parsley, dried
• 200 g sheep’s cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Halve the eggplants lengthwise and scoop out the flesh. Fry the eggplants in a pan in olive oil for about 5 minutes on each side. Chop the onion and sauté in olive oil. Add the minced meat and fry until crumbly. Crush the garlic and add it to the minced meat along with the tomato pieces. Finely dice the eggplant flesh and sauté with the minced meat for a few minutes. Stir in the granulated stock and season with the spices. Place the eggplants in a baking dish and fill with the mixture. Spread any excess mixture around the eggplants. Grate the feta cheese and spread it on top. Bake in the oven at 175°C for about 20-30 minutes. The feta cheese should be nicely browned.