Oriental stuffed aubergines

Name: Oriental stuffed aubergines
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 2 Tomatoes; 600 g minced lamb; 3 TABLESPOONS Couscous (instant); 1 egg (size M); 7-10 Tbsp Cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Aubergines (approx. 250 g each); 100 g Feta cheese; 1 TABLESPOON Olive oil; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Sugar; 4 Stem(s) Marjoram; 7-10 Tbsp Oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
2 Tomatoes
600 g minced lamb
3 TABLESPOONS Couscous (instant)
1 egg (size M)
7-10 Tbsp Cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Aubergines (approx. 250 g each)
100 g Feta cheese
1 TABLESPOON Olive oil
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Sugar
4 Stem(s) Marjoram
7-10 Tbsp Oil

Directions

1
Peel onions and garlic and cut into cubes. Wash, clean and halve the tomatoes, remove the seeds and cut the flesh into cubes. Knead minced meat, couscous, half onions, garlic, tomatoes and egg.
2
Season with cumin, salt and pepper. Wash, clean, halve and slightly hollow out the aubergines. Season with salt and pepper and fill with the minced mass. Crumble the cheese and sprinkle over the filled aubergines.
3
Place the aubergines on a baking tray coated with oil. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Heat oil, sauté remaining onions for about 3 minutes until translucent and deglaze with tomatoes.
4
Chop the tomatoes and season with salt, pepper and sugar. Wash the marjoram, shake dry, pluck the leaves from the stalks. Arrange sauce and eggplants on plates. Sprinkle marjoram over them.
5
It goes well with bread.