Stuffed Eggplants with Minced Meat and Feta

First, prepare the eggplants: Halve the eggplants lengthwise and scoop out the flesh with a spoon, leaving a rim about 0.5–1 cm thick. Dice the scooped-out eggplant flesh and the onion.

Heat 2 tbsp olive oil in a large pan and brown the beef mince in it. Season with salt, pepper, and thyme and fry over high heat for 3–5 minutes until the meat is crumbly. Then add onions, garlic, and the diced eggplant and fry for another 2–3 minutes. Deglaze with water and vinegar, add the chopped tomatoes, and simmer over medium heat for about 30 minutes until the sauce has thickened.

While the filling is simmering, preheat the oven to 170 °C. Line a baking sheet with baking paper. Place the eggplant halves cut-side down on the sheet, brush with a little olive oil, and pre-bake for 10–15 minutes. Then remove the sheet, turn the eggplants over, and fill them with the prepared meat mixture. Bake at 165–170 °C for another 25 minutes. Finally, crumble the feta over the eggplants with your fingers and bake for another 5–8 minutes until the cheese is lightly melted.