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 °.