Greek stuffed eggplant

Must Try

Eggplants filled with a delicious seasoned minced meat mixture and feta cheese


2 aubergines
300 gr minced beef
1 onion
2 cloves of garlic
pinch cumin
pinch oregano
pinch salt and pepper
pinch cinnamon
400 gr sieved tomatoes
75 g feta
oil for frying
parsley to sprinkle


Preheat the oven to 180 degrees. Halve the aubergines and cut the flesh crosswise. Sprinkle the top with a little oil and salt and pepper. Place the aubergines in the oven for about 30 minutes until they start to soften.
greek stuffed aubergines 01
greek stuffed aubergines 01

greek stuffed aubergines 01
Meanwhile, chop the onion and garlic and sauté in a pan. Add the minced meat and fry it. Add the sieved tomatoes and the cumin, oregano, cinnamon and a pinch of salt and pepper. Let it simmer for 15 minutes and thicken slightly. After that, the aubergines will also be ready. Remove from the oven and scrape out some of the cut flesh and add to the mincemeat mixture.
greek stuffed aubergines 01
greek stuffed aubergines 01

greek stuffed aubergines 01
Spoon the mincemeat mixture into the aubergines and crumble the feta over it. Place the aubergines in the oven for another 10 minutes. Sprinkle with fresh parsley just before serving. Also delicious with some rice, mashed potatoes or baked potatoes.

Source: Leukerecepten by leukerecepten-nl.
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