Stuffed Eggplant with Feta by @Tsiaraiwanna

Ingredients

3 servings

• 2 Greek Feta AOP ISLOS®
• 3 eggplants
• 1 onion
• 1 garlic clove
• 1 tomato
• 1 small can of tomato paste
• 250g ground meat
• 1 teaspoon fresh chopped parsley
• 1 teaspoon fresh thyme
• 1 bouillon cube (vegetable or beef)
• salt and pepper
• olive oil

Steps

1. 1

   Peel and slice the onions. Mince the garlic. Grate the tomato.

2. 2

   Cook the minced meat with olive oil in a pan.

3. 3

   Add the onion and garlic to the minced meat.

4. 4

   Add the grated tomato and tomato paste.

5. 5

   Add the parsley, thyme, and bouillon cube. Season with salt and pepper.

6. 6

   Reduce the mixture until the liquid has been absorbed.

7. 7

   Wash and cut the eggplants in half. Fry them until tender. Season with salt.

8. 8

   Add the minced meat mixture on top.

9. 9

   Cut the feta into cubes and add it on top.

10. 10

    Place the eggplants on a baking sheet with a little water at the bottom. Bake for 40 to 45 minutes at 180°C.