Eggplant with Ground Meat and Feta Filling

Ingredients

• 2 Eggplants
• Salt
• 1 tomato
• 1 onion
• 2 Garlic cloves
• 350 g lamb mince
• 3 tbsp olive oil
• 1 tbsp Tomato Paste
• 1 dried chili pepper
• pepper (ground)
• dried oregano
• 150 g sheep cheese
• 4 tbsp Greek yogurt

Instructions

1. 1.

   Wash the eggplants, cut them lengthwise in half and scoop out the flesh leaving about a 1 cm thick rim. Salt the eggplants and let them sit for about 15 minutes. Chop the scooped-out flesh into small pieces. Rinse the tomato with boiling water, peel, deseed, and dice it finely. Peel and finely chop the onion and garlic.

2. 2.

   Preheat the oven to 180°C (350°F) fan‑forced. Line a baking tray with parchment paper. Pat the eggplants dry, brush them lightly with oil and roast in the oven for about 10 minutes.

3. 3.

   Add the remaining oil to a hot pan and crumble the mince into it. Add the tomato paste, onions, and garlic and cook together. Sprinkle in the chili, mix in the diced tomatoes, and season with salt, pepper, and oregano. Simmer for about 5 minutes before tasting.

4. 4.

   Remove the eggplants from the oven and fill them with the meat mixture. Dice the feta, combine it with the yogurt, and spread over the stuffed eggplants. Sprinkle with oregano and bake in the oven for about 30 minutes until golden.

5. 5.

   Serve with a green salad.