Eggplants stuffed with minced meat and feta

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 onions
• 2 cloves garlic
• 1 large can of pizza tomatoes
• 2 eggplant(s)
• a few sprigs of oregano or 1 – 2 tsp dried
• 120 g feta cheese
• some vegetable broth
• salt and pepper
• olive oil

Instructions

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

Peel and finely dice the onions and garlic. Heat a little oil in a pan and sauté the cubes. Add the minced meat and fry until crumbly. Season with salt and pepper. Set aside 6 tablespoons of the liquid from the pizza tomatoes, add the rest to the minced meat and stir in. Simmer over low heat for a while. Cut off the stem ends of the eggplants and halve the eggplants lengthwise. Carefully scoop out the flesh with a spoon and place them in salted water until ready to use to prevent them from browning. Finely chop the scooped flesh and add it to the minced meat mixture. Finely chop 2/3 of the oregano and add it to the pan. Season again if necessary. Simmer uncovered for another 20 minutes; it should no longer be liquid. Remove the eggplants from the water and dry them. Grease a baking dish and place the eggplants next to each other. Pour in the minced meat mixture. Crumble the feta and spread it on top. Mix the vegetable broth with the 6 tablespoons of tomato liquid and pour it into the bottom of the casserole dish. Bake in an oven preheated to 180°C for about 30 minutes. If the eggplants aren’t cooked through, cover to prevent the feta from burning. This is a guideline; it depends on the size of the eggplants and the oven. It’s best to test frequently. Serve on plates and garnish with the remaining oregano.