Stuffed baked eggplants

Ingredients for 2 servings:

• 1 m.-large eggplant(s)
• 200 g minced meat, mixed
• 1 half onion(s)
• 1 small garlic clove(s)
• salt and pepper
• Spice(s) to taste
• ½ pack of feta cheese (sheep’s cheese)
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with minced meat, feta cheese, garlic and onions

Halve the eggplant and scoop out the flesh with a spoon, leaving a 1 cm thick edge. Chop the inside and fry in a little olive oil. Add half a diced onion, a chopped garlic clove, and the minced meat to the frying pan. When the minced meat is browned and crumbly, crumble in some of the feta cheese. Once the feta cheese has melted, season to taste with salt, pepper, and spices. Place the eggplant shells in a baking dish and fill with the mixture. Sprinkle with the remaining feta cheese and bake for 20-25 minutes at 200°C (top/bottom heat).