Aubergines with minced paprika filling and feta cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the aubergines, cut them in half lengthwise and hollow them out slightly with a teaspoon. Sprinkle 1 1⁄2 tablespoon of salt on the cut surfaces and leave to stand for about 20 minutes.

2. 2

   In the meantime clean, wash and finely dice the peppers. Peel and finely dice the onion. Peel garlic and chop finely. Heat 1 tablespoon of oil in a frying pan. Fry the minced meat in it until crumbly. Add paprika, onion and garlic and fry for about 3 more minutes.

3. 3

   Season with salt, pepper, 1 pinch of sugar and paprika. Stir in tomato paste and sweat briefly. 1⁄8 Pour in l water, bring to the boil and simmer for 2-3 minutes.

4. 4

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Dab aubergines dry with kitchen paper and scratch them. Heat 4 tablespoons of oil gradually in a second large pan. Fry the aubergine halves in it in portions on each side until golden brown.

5. 5

   Remove and place them on a baking tray next to each other with the cut surface facing upwards. Spread the mince evenly in the halves. Bake in a hot oven for 20-25 minutes.

6. 6

   Wash the thyme and shake dry, then pluck roughly. Crumble 150 g feta into the sour cream. Stir gently with a fork, crushing the feta well. Season with salt and pepper. Halfway through the baking time, spread the feta cream evenly on the aubergines.

7. 7

   Crumble the remaining feta over it and sprinkle with thyme. Bake until done. Serve with bread or rice.

Nutrition Facts

KCAL
570 kcal

CARBS
7 g

FATS
46 g

PROTEINS
27 g