Stuffed eggplants

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 onion(s), diced
• 1 clove(s) garlic, diced
• 250 g minced meat, mixed
• 1 tomato(s), diced
• 10 black olives, chopped
• ¼ tube(s) Tomato paste
• 1 tbsp ajvar
• Feta cheese, to taste
• salt and pepper
• Paprika powder
• oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with minced meat and feta cheese

Peel the eggplant into strips, halve, scoop out the meat, and place in a baking dish. Chop the eggplant flesh. Fry half of the diced onion and garlic and the olives together with the minced meat and the chopped eggplant flesh in a little oil. Season with salt, pepper, and paprika. Fill the eggplant halves with the mixture and sprinkle with feta cheese. Sauté the other half of the diced onion and garlic together with the diced tomatoes. Add tomato paste and deglaze with water. Season with ajvar, salt, pepper, and paprika, and pour the sauce into the baking dish. Bake at 200°C for about 35 minutes. Serve with baguette.