← All recipes

🍽️ Stuffed Eggplants with Minced Meat and Yogurt Sauce

420 kcal · 30 min · 4 servings

Ingredients

• 600 g eggplants (2 eggplants)
• 4 tbsp olive oil
• 1 onion
• 2 garlic cloves
• 1 stalk celery
• 1 red bell pepper
• 400 g beef mince
• 1 tbsp paprika powder (sweet)
• 100 ml meat broth
• ground cumin
• salt
• pepper (from the mill)
• cayenne pepper
• 100 g yogurt (3.5 % fat)
• 50 g feta
• chervil leaves

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut the eggplants in half lengthwise.
3. 3. Scoop out the flesh of the eggplants.
4. 4. Leave a border of about 1 cm intact.
5. 5. Finely chop the removed flesh.
6. 6. Brush the eggplant halves with 2 tablespoons of oil.
7. 7. Preheat the oven with the grill function.
8. 8. Set the temperature to 200 °C.
9. 9. Use convection at 180 °C or gas mark 3 if your oven supports it.
10. 10. Place the eggplants on the rack.
11. 11. Grill the eggplants on both sides.
12. 12. Grill them for 15 to 20 minutes.
13. 13. Remove the eggplants from the oven when they are soft.
14. 14. Peel the onion meanwhile.
15. 15. Peel the garlic clove.
16. 16. Finely chop the onion and garlic.
17. 17. Wash the celery.
18. 18. Remove the tough parts from the celery.
19. 19. Cut the celery into pieces.
20. 20. Wash the bell pepper.
21. 21. Cut the bell pepper in half.
22. 22. Remove the seeds from the bell pepper.
23. 23. Dice the bell pepper finely.
24. 24. Fry the minced meat in the remaining oil.
25. 25. Fry the meat until it is crumbly.
26. 26. Add the celery to the meat.
27. 27. Add the onions to the meat.
28. 28. Add the garlic to the meat.
29. 29. Add the chopped eggplant flesh to the meat.
30. 30. Add the diced bell pepper to the meat.
31. 31. Cook the mixture for about 5 minutes.
32. 32. Stir in the paprika powder.
33. 33. Deglaze the mixture with the broth.
34. 34. Simmer the filling over low heat.
35. 35. Simmer for about 10 minutes.
36. 36. Add more broth if needed.
37. 37. Season the filling with cumin.
38. 38. Season the filling with salt.
39. 39. Season the filling with pepper.
40. 40. Season the filling with cayenne pepper.
41. 41. Mix the yogurt with the feta cheese.
42. 42. Crumble the feta cheese beforehand.
43. 43. Mash the feta with a fork if necessary.
44. 44. Take the eggplants out of the oven.
45. 45. Season the eggplants with salt.
46. 46. Season the eggplants with pepper.
47. 47. Fill the eggplants with the minced meat mixture.
48. 48. Pour the yogurt sauce over the stuffed eggplants.
49. 49. Grill the eggplants again in the oven.
50. 50. Grill them for about 5 minutes.
51. 51. Garnish the finished eggplants with chervil.
52. 52. Serve the eggplants.

Nutrition per serving

• kcal: 420
• Protein: 26 g · Fett/Fat: 31 g · Carbs: 10 g