Stuffed aubergine with feta and minced meat

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the aubergines, halve them lengthwise and remove the seeds with a teaspoon. Place them side by side on a board with the cut surface facing upwards. Sprinkle with 1 1/2 tbsp. salt and let stand for about 20 minutes

2. 2

   Halve, clean, wash and finely dice the peppers. Peel and finely dice the onion and garlic. Peel garlic and chop finely. Heat 1 tablespoon of oil in a frying pan, fry the minced meat finely crumbled in it, turning vigorously. Add paprika, onion and garlic and continue to fry for about 3 minutes, turning. Season with salt, pepper, sugar and paprika

3. 3

   Add tomato paste, sweat briefly, deglaze with stock, bring to the boil and simmer for 2-3 minutes. Remove from the stove and put aside. Dab aubergines dry with kitchen paper

4. 4

   Heat 3 tablespoons of oil in a frying pan, fry 4 eggplant halves in it until golden brown. Take them out and place them next to each other on a baking tray with the cut surface facing upwards. Do the same with the remaining halves. Spread the chopping mixture evenly into the halves.

5. 5

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Wash the thyme, shake dry and pluck coarsely. Crumble 150 g feta into sour cream, mix with a fork, crushing the feta. Season with salt and pepper

6. 6

   After half the baking time, spread the sour cream mixture evenly on the halves. Crumble the remaining feta over it and sprinkle with thyme. Remove from the oven and arrange on plates or platters

Nutrition Facts

KCAL
600 kcal

CARBS
7 g

FATS
51 g

PROTEINS
27 g