Stuffed Eggplant with Minced Meat

• Halve the aubergine lengthways and hollow out the halves, (put the pulp aside) leave 1-2cm on the bottom and edge. Heat the oil in a pan and fry the aubergine halves covered for 5-10 minutes on both sides until tender. Take out and put aside (keep warm or reheat briefly in the microwave afterwards)
• Fry the minced meat in the pan until crumbly. Finely dice the onion and garlic and stir into the minced meat with the tomato paste. Add the tomato and the aubergine meat that we set aside to the minced meat and cook everything covered for 10 minutes while stirring occasionally and season with salt, pepper and cinnamon (you can't taste the cinnamon, it creates a great aroma!)
• Fill the roasted aubergine halves with the minced meat and sprinkle with a little sour cream.

This includes, for example:

• I made rice with onions with it, it went very well. (-> Cook rice as usual, dice the onion and fry in a little margarine until colorless. Mix the rice and onions, done)