Stuffed Eggplant Oriental Style

Summary

Prep Time	45 mins
Cook Time	45 mins
Total Time	1 hr 30 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Preheat the oven to 180 ° C on top / bottom heat.
First cut the aubergines in half lengthways with a sharp knife and scoop out with a spoon. Chop the inside of the eggplant into small cubes. Chop the fresh herbs with a chopping knife. Dice the feta and the red onions. Peel the garlic and then pass it through a garlic press. In the event that you don`t have a press, it is enough to chop it up.
First add oil to the hot pan and caramelize the red onion cubes with a little sugar until they are slightly brown. Then I put the onions in a large bowl where I can mix all the ingredients together.
Next, fry the minced meat with a little oil over high heat. Then stir in the crème fraîche. Please do not salt or season the minced meat before frying, as the spices burn and the salt causes the meat to dry out!
Add the seared minced meat to the onions in the large bowl and then fry the inside of the aubergine with a little oil and sugar and caramelize. Then add to the bowl.
Lastly, briefly toast the oregano, thyme and rosemary in the pan, deglaze with a little white wine and add the canned tomatoes. Simmer for 2-3 minutes and then add the garlic. If you haven`t cut the herbs into small pieces, you can also puree the sauce.
Add the tomato sauce to the onions, aubergine and minced meat, as well as the feta cheese.
The mass is now ready and can be mixed with the spices; Add chilli or leave out completely.
Pierce the aubergine halves so that they take on the aroma. Then fill the aubergines, put them in the oven and cook for 40-45 minutes.

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