Summary

Ingredients

• 500 g minced meat, mixed
• 2 onions)
• 2 cloves garlic
• 1 large can (s) pizza tomatoes
• 2 eggplant (s)
• a few stalks oregano or 1 - 2 teaspoons dried one
• 120 g feta cheese
• some vegetable broth
• salt and pepper
• olive oil

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Instructions

1. Peel and finely dice onions and garlic. Heat some oil in a pan and sweat the cubes in it. Add the minced meat and fry until crumbly. Season with salt and pepper. Set aside 6 tablespoons of the pizza tomatoes, add the rest to the minced meat and stir in. Let simmer over low heat.
2. Cut off the stalks of the aubergines and cut the aubergines in half lengthways. Carefully scoop out with a spoon and place in salt water until further processing so that they do not turn brown. Chop the hollowed out pulp and add to the minced meat mixture. Finely chop 2/3 of the oregano and also add to the pan. Possibly season again. Let it simmer again without the lid for approx. 20 minutes, it should no longer be liquid.
3. Take the eggplants out of the water and dry them. Grease a baking dish and place the aubergines side by side. Fill in the mince. Crumble the feta and spread on top. Mix the vegetable stock with the 6 tablespoons of tomato liquid and pour onto the bottom of the baking dish.
4. Bake in the oven preheated to 180 ° C for about 30 minutes. If the aubergines are not done yet, cover them if necessary so that the feta does not burn. This is a guideline, it depends on the size of the eggplant or the oven. It is best to test it more often.
5. Arrange on plates and garnish with the remaining oregano.