Stuffed eggplant alla Bolognese

Ingredients for 2 servings:

• 1 large eggplant(s)
• 300 g minced meat
• ½ can of tomatoes, peeled (400 g can)
• 100 g feta cheese
• ½ garlic clove(s)
• 1 onion(s)
• 1 shot of white wine
• e.g. salt and pepper
• e.g. olive oil or rapeseed oil
• some stalks of rosemary, thyme and oregano

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for a casserole dish or baking tray

Brown the minced meat in olive oil or rapeseed oil. Then add the diced onions and finely chopped garlic. Once both ingredients have taken on a light brown color, deglaze with a splash of white wine. Then puree the peeled tomatoes. Add them and let everything simmer gently for 10 minutes. Season the Bolognese sauce with salt and pepper. After 10 minutes, add the herbs and let everything simmer gently for another 5 minutes. While the sauce is cooking, cut the eggplant in half, scoop out the middle and grill them in a pan with very little olive oil. Once they have taken on a light brown color, place the eggplant halves in a baking dish or on a baking tray and fill them with the Bolognese sauce. It is important that the sauce has thickened! Now spread the feta on top. Bake the eggplants for about 10 minutes in a preheated oven at 180°C top/bottom heat on the middle rack.