Met Feta en Gehakt Gevulde Aubergine

  • 2 T olive oil
  • 1 onion, diced
  • 1 can tomato blocks
  • 1 t sugar
  • 2 dried chillis, crumbled
  • 2 large eggplants
  • 400 g ground beef
  • 2 cloves garlic, pressed
  • 1 T dried oregano
  • 100 g feta
  • 30 g fresh parsley finely chopped (optional)

Preheat oven to 175C. In a frying pan, heat 1 T oil and brown the onions. Add the tomatos, sugar, and dried chillis, and cook 15-20 min. Season to taste with salt and pepper.

Halve the eggplants lengthwise. Remove the inner flesh to a depth of 1cm, and chop the flesh. In another frying pan, heat the remaining oil and cook the ground beef for 2-3 min. Add the eggplant, garlic, and oregano, and cook a further 5. Spread the tomato sauce in the base of a baking dish. Place the eggplants on top, and fill with the meat filling. Bake 35-40 min., and garnish with cheese and parsley.

Credits: Aller Hande.


2014-02-23: Used this filling to stuff peppers instead, and baked them at 190C instead of 175C. I mixed the tomato mixture with the beef, since I didn’t have the eggplant filling, and mixed in the cheese as well since I wanted melty cheese. And I mixed up a cup of bulghur to add. This filled 6 large peppers, which I baked for 15 min., which was a bit much.

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