Stuffed Baked Eggplant

Summary

Ingredients

• 1 medium aubergine (s)
• 200 g minced meat, mixed
• 1 half onion (s)
• 1 small clove garlic
• salt and pepper
• Seasoning (s) to taste
• 0.5 ½ pack feta cheese, (sheep cheese)
• olive oil

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Instructions

1. Halve the aubergine and remove the pulp with a spoon, leaving a rim about 1 cm thick.
2. Chop the inside and fry in a little olive oil. Add half a diced onion, a chopped clove of garlic and the minced meat to the frying pan. When the minced meat is brown and crumbly, crumble some of the sheep`s cheese on top. When the sheep`s cheese has melted, add salt, pepper and spices to taste.
3. Place the eggplant peels in a baking dish and fill with the mixture. Sprinkle with the rest of the sheep`s cheese and bake for 20-25 minutes at 200 °.