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🍽️ Stuffed Meatballs on Eggplant with Feta

705 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 °C (convection). Wash the eggplants thoroughly, trim the ends, and slice them lengthwise into thin slices. Place these on a baking sheet and generously sprinkle with salt.
  2. 2. In a bowl, mix the chunky tomatoes with oregano, 1 tbsp olive oil, and 4 tbsp water, and season everything well with salt, pepper, and a pinch of sugar.
  3. 3. Place a layer of eggplant slices in a baking dish, add some of the tomato sauce on top, and repeat this process until all ingredients are used up. Bake the whole thing in the oven for about 20 minutes.
  4. 4. In the meantime, pat the feta dry and dice a quarter of the cheese into small cubes. Crumble the remaining feta roughly into a small bowl and set aside. In a bowl, mix the ground meat with mustard, 1 tbsp olive oil, and 2 pinches each of salt and pepper.
  5. 5. Form small meatballs from the meat mixture with a diameter of about 6 cm, press some sheep's cheese into the center, close the meatballs, and shape them evenly. Add the remaining feta and the meatballs to the eggplants in the baking dish and bake for another 12–15 minutes.
  6. 6. Take the stuffed meatballs on eggplant with feta out of the oven, plate them, and enjoy. Bon appétit!

Nutrition per serving