Bruno's stuffed eggplants

Ingredients for 4 servings:

• 2 large eggplants
• 2 medium-sized turkey schnitzels, alternatively minced meat (200g)
• 100 ml tomato(s), pureed
• 5 basil leaves
• 2 sprigs of oregano
• 100 g sheep’s cheese (feta or pecorino)
• 1 m.-sized onion(s)
• 2 garlic cloves
• some Parmesan, freshly grated
• some olive oil

Instructions

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

Wash the eggplants and halve them lengthwise. Carefully scrape out the flesh, leaving only a thin edge, reserving half. Peel and dice the onion, then fry in oil until translucent. Add the finely chopped turkey and fry. Add the chopped garlic and the reserved and finely chopped eggplant flesh to the pot and fry everything briefly. Stir in the crumbled feta cheese, deglaze with a splash of water, add the passata and chopped herbs, and let everything simmer briefly. Remove from the heat and stuff the eggplants. Place them side by side in an ovenproof dish, sprinkle with Parmesan cheese, drizzle with olive oil, and bake in the oven at 200°C for about 15 minutes.