Summary

Ingredients

• 2 eggplant (s)
• 400 g minced beef
• 1 small onion (s)
• 1 small Can / s tomato (s), chunky
• 2 cloves garlic
• 2 tablespoon tomato paste
• olive oil
• salt
• pepper
• 1 tablespoon stock, grained
• Thyme, dried
• Parsley, dried
• 200 g sheep cheese

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Instructions

1. Cut the aubergines in half lengthways and remove the pulp. Fry the aubergines in a pan in olive oil for about 5 minutes on each side.
2. Chop the onion and sauté in olive oil. Add the minced meat and fry until crumbly. Press the garlic and add to the minced meat with the tomato pieces. Cut the pulp of the aubergines into fine cubes and steam them with the mince for a few minutes. Stir in the grained broth and season with the spices.
3. Place the aubergines in a baking dish and fill with the mixture. Spread excess mixture around the aubergines. Grate the sheep cheese and spread over it.
4. Bake in the oven at 175 degrees for about 20-30 minutes. The sheep cheese should be nicely browned.