Stuffed and baked eggplant rings

Ingredients for 4 servings:

• 2 eggplant(s)
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp oil
• 400 g minced meat
• 1 shot of white wine
• 1 can of tomatoes
• salt and pepper
• Paprika powder
• Cayenne pepper
• Herbs of Provence
• 1 sprig(s) rosemary
• 1 tbsp oil
• 250 g cheese (goat cheese roll)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the eggplant and cut into 3 to 4 cm thick slices. Use a corer to scoop out the inside of the eggplant, leaving a 1 cm thin edge. Cut a 1 cm thick slice from the core and stuff this back into the eggplant as the base. Dice the onion and brown it in a pan with the oil. Add the minced meat and fry. Add the garlic and deglaze with the wine. Now add the tomatoes and simmer until creamy. Season to taste. Place the oil and rosemary in a baking dish and heat briefly on the stovetop to allow the rosemary aroma to develop. Place the eggplant rings in the dish and fill with the minced meat mixture. Top each with a slice of goat cheese and bake in the oven at 160°C (convection oven) for about 25 minutes.