Eggplant, stuffed with white cheese and minced meat

Name: eggplant, stuffed with white cheese and minced meat
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: 1 onion; 2 el traditional olive oil; 400 g tomato cubes; 1 tl granulated sugar; 2 dried chili pepper; 2 eggplant; 300 g minced beef; 1 el dried oregano; 2 toe garlic; 15 g fresh parsley bag of 30 g; 100 g white cheese cubes

Stuffed aubergine from the oven with minced meat, chilli and white cheese.

Ingredients

Kitchen Stuff

1 low oven dish

Directions

Preheat the oven to 175 ºC.
Chop the onion. Heat the oil in a frying pan and fry the onion for 2-3 minutes.
Add the tomatoes with the liquid, sugar and crumbled chili peppers and simmer gently for 15-20 minutes. Season with salt and pepper.
Meanwhile, halve the aubergines in the length and hollow with a spoon to 1 cm from edge. Slice the flesh finely.
Heat the oil in a frying pan and fry the minced meat in 2-3 min. Scoop the chopped eggplant and oregano through. Press the garlic above it.
Fry the minced meat mixture for another 5 minutes. Season with salt and pepper.
Divide the tomato sauce over the bottom of the oven dish. Place the hollowed aubergines in the sauce and spoon in the minced meat mixture.
Fry the stuffed aubergines in the middle of oven in 35-40 minutes until tender.
Slice the parsley. Place the eggplant on plates and garnish with the cheese cubes and the parsley. Spoon the tomato sauce around the eggplant.