Stuffed Eggplants with Ground Beef and Yogurt Sauce

Ingredients

• 600 g eggplants (2 eggplants)
• 4 tbsp olive oil
• 1 onion
• 2 Garlic cloves
• 1 stalk Celery
• 1 red bell pepper
• 400 g ground beef
• 1 tbsp sweet paprika powder
• 100 ml beef broth
• ground cumin
• Salt
• pepper (ground)
• Cayenne pepper
• 100 g Yogurt (3.5% fat)
• 50 g feta
• Chervil leaves

Instructions

1. 1.

   Wash the eggplants, cut them lengthwise in half, scoop out the flesh leaving about a 1 cm border. Chop the flesh. Brush the halves with 2 tbsp oil and grill on a rack in a preheated oven with grill function at 200 °C (180 °C fan; gas level 3) for 15–20 minutes on each side until tender.

2. 2.

   Meanwhile, peel and finely chop the onion and garlic. Wash, trim, and cut the celery into pieces. Wash, halve, seed, and dice the bell pepper. Brown the ground beef in the remaining oil until crumbly, then add celery, onions, garlic, eggplant flesh, and pepper; cook for about 5 minutes. Stir in paprika powder and deglaze with broth. Simmer gently for about 10 minutes, adding more broth if needed. Season with cumin, salt, pepper, and cayenne.

3. 3.

   Whisk the yogurt with crumbled feta, crushing it with a fork if desired.

4. 4.

   Remove the eggplants from the oven, season with salt and pepper, fill them with the beef mixture, pour the sauce over, and broil again for about 5 minutes. Garnish with chervil and serve.