Stuffed Baked Eggplant
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 6 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- Halve the aubergine and remove the pulp with a spoon, leaving a rim about 1 cm thick.
- 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.
- 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 °.
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