Stuffed Eggplants with Tomatoes and Feta for the Thermomix

Ingredients

• 800 g large eggplants (2 large)
• Salt
• 1 onion
• 3 Garlic cloves
• 1 bell pepper
• 1 beef tomato
• 400 g kidney beans (drained weight; canned)
• 2 tbsp olive oil
• 15 g tomato paste (1 tbsp)
• 40 ml white wine (or vegetable broth)
• 200 g passata
• Pepper
• 100 g Feta
• 10 g herbs (0.5 bunch; e.g., parsley, mint)

Instructions

1. 1.

   Wash eggplants and cut them lengthwise in half. Sprinkle the cut surfaces generously with salt and let sit for about 30 minutes. Pat dry with kitchen paper.

2. 2.

   Meanwhile peel and halve onions and garlic. Wash and trim bell pepper. Place everything in the mixing bowl and chop for 4 seconds on speed 5.

3. 3.

   Use the spatula to push all ingredients down into the bowl. Add oil and sauté for 3 minutes at 120 °C on speed 1.

4. 4.

   Wash, trim, and halve tomatoes. Add tomato paste, wine or broth, and passata to the bowl and chop for 4 seconds on speed 5.

5. 5.

   Drain beans, rinse in a sieve, let drain briefly. Add them to the bowl, season with salt and pepper, and simmer for 5 minutes at 80 °C on reverse direction at speed 0.5.

6. 6.

   Place eggplant halves cut side up on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes.

7. 7.

   Remove, slightly hollow out the eggplants. Spoon the tomato‑bean mixture into the cavities and sprinkle feta over them. Bake again for another 20–25 minutes.

8. 8.

   Meanwhile wash herbs, shake dry, and chop. Take eggplants from the oven, arrange on a plate, and scatter herbs over the top.