Eggplant with Meat Mixture

4 SERVINGS

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INGREDIENTS

2 large eggplants
1 large yellow onion
3 tablespoons olive oil (you can also use sunflower oil)
500 g ground beef (8–12% fat)
2 teaspoons dried thyme
4 cloves garlic (crushed)
250 ml water
1 tablespoon vinegar
Chopped tomatoes from 2 cans (2× 400 g)
60 g feta cheese
Salt
Pepper

YOU WILL ALSO NEED

Parchment paper

INSTRUCTIONS

1
First, prepare the eggplants: Cut them in half and scoop out the insides with a spoon, leaving at least a 0.5–1 cm thick edge. Dice the eggplant insides and onion.
2
In a large pan, heat 2 tablespoons of oil and add the ground meat. Season with salt, pepper, and thyme, and sauté over high heat until the meat is browned (3–5 minutes). Then add the onion, garlic, and eggplant insides and sauté for another 2–3 minutes. Pour water and vinegar into the pan and add the tomatoes. Cook over medium heat until the tomatoes reduce into a thick sauce (about 30 minutes).
3
While the filling is cooking, preheat the oven to 170 °C, prepare a baking sheet and line it with parchment paper. Place the eggplants cut side down on the sheet, brush them with olive oil, place in the preheated oven, and bake for 10–15 minutes at 170 °C. Then remove the sheet and prepare the meat mixture, which should be ready by now. Turn the eggplants over, fill them with the mixture using a spoon, and bake for 25 minutes at 165–170 °C. Then crumble feta cheese over the eggplants with your fingers and bake for another 5–8 minutes at 165–170 °C, until the cheese melts.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.