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🍽️ Hollow Eggplants Stuffed with Spicy Minced Meat

448 kcal · 30 min · 4 servings

Ingredients

• 4 medium eggplants
• 400 g minced meat (beef and lamb mixed)
• 100 g feta (diced)
• 1 egg
• salt
• olive oil
• 2 onions (diced)
• 3 cloves garlic (finely chopped)
• 1 tsp tomato paste
• 1 bunch parsley
• 1 pinch cinnamon
• 2 tsp dried oregano
• pepper (from the mill)

Instructions

1. 1. Wash the eggplants and dry them thoroughly.
2. 2. Cut the eggplants in half lengthwise.
3. 3. Score the cut surfaces about 1 centimeter deep.
4. 4. Sprinkle the eggplants with salt and let them sit for 15 minutes.
5. 5. Then pat the eggplants dry with kitchen paper.
6. 6. Scoop out the flesh about 2 centimeters thick with a spoon.
7. 7. Place the scooped-out flesh into a bowl.
8. 8. Heat plenty of olive oil in a pan.
9. 9. Fry the hollowed-out eggplant halves until golden yellow.
10. 10. Turn the eggplants several times while frying.
11. 11. Add garlic and onions to the still hot pan.
12. 12. Sauté the vegetables until translucent.
13. 13. Add the sautéed vegetables to the minced meat.
14. 14. Dice the prepared eggplant flesh.
15. 15. Add the eggplant cubes to the minced meat.
16. 16. Stir in tomato paste, egg, oregano, and cinnamon.
17. 17. Cut the parsley into very fine strips.
18. 18. Fold half of the parsley into the meat mixture.
19. 19. Fold the feta into the filling.
20. 20. Season the filling with salt and pepper to taste.
21. 21. Grease a baking tray with olive oil.
22. 22. Place the eggplant halves on the tray.
23. 23. Fill the eggplants with the minced meat mixture.
24. 24. Preheat the oven to 180 degrees Celsius fan-forced.
25. 25. Bake the stuffed eggplants for about 30 minutes until browned.
26. 26. Sprinkle the finished eggplants with the remaining parsley.
27. 27. Serve the eggplants with a tomato salad.

Nutrition per serving

• kcal: 448
• Protein: 30 g · Fett/Fat: 32 g · Carbs: 11 g