Summary

Ingredients

• 4 eggplant (s)
• 2 tomato (s), number pieces according to size
• 1 onion (s)
• 2 cloves garlic
• 200 g sheep cheese
• 0.5 ½ bunch parsley, smooth
• 1 dash olive oil, generously
• a bit salt

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Instructions

1. Wash vegetables. Halve the eggplant lengthways. Hollow out thoroughly with a teaspoon so that the peel remains relatively thin. Brush with olive oil. This is important, otherwise they will get too dry.
2. Dice all ingredients, including the aubergine pulp. Mix thoroughly in a large bowl. Pour the filling into the aubergine halves, place on a lightly greased baking sheet and bake in the oven at approx. 180-200 ° C for approx. 40 minutes.
3. Tzatziki tastes very good with it.