Eggplant and zucchini boats filled with minced meat

Ingredients for 4 servings:

• 1 m.-large zucchini
• 1 m.-large eggplant(s)
• 500 g minced meat, mixed
• 1 can of tomatoes, chopped
• 2 garlic cloves, finely chopped
• 1 large onion(s)
• 2 tbsp tomato paste
• 1 pack of feta cheese
• 200 ml broth (vegetable broth or meat broth)
• 200 g cheese, grated (Edam or Gouda)
• 1 ½ tsp cinnamon powder
• 1 ½ tsp oregano, dried
• 1 ½ tsp cumin
• salt and pepper
• Paprika powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

with an oriental touch

Halve the zucchini and eggplant and scoop out the insides with a spoon. Cut the flesh into small pieces (discard the part with the seeds). Place the halves in a fireproof casserole dish. Brown the minced meat in a little olive oil in a pan until crumbly, then add the onion, garlic, and diced flesh and sauté. Add the spices and season with salt, pepper, and paprika to taste. Add the tomato paste to the pan and fry briefly. Pour in the can of tomatoes and stir well. Then pour in the stock and simmer gently for about 15 minutes. In the meantime, crumble the feta cheese and divide it between the zucchini and eggplant halves. Season the sauce again and adjust the seasoning if desired. Then divide it between the vegetable halves. Sprinkle with grated cheese and bake in the oven at 175°C for about 30 minutes. Serve with rice, flatbread, or baguette.