Stuffed Eggplant with Minced Beef and Feta

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

Heat 2 tbsp olive oil in a large pan and brown the minced beef. Season with salt, pepper, and thyme and fry over high heat until the meat is browned (approx. 3–5 minutes). Then add the onion, garlic, and diced eggplant flesh and sauté for another 2–3 minutes. Deglaze the pan contents with water and vinegar, then add the chopped tomatoes. Simmer over medium heat until the tomatoes have cooked down into a thick sauce (approx. 30 minutes).

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 in the preheated oven at 170 °C for 10–15 minutes. Then remove the sheet. Turn the eggplant halves over, fill them with the prepared meat mixture, and bake at 165–170 °C for another 25 minutes. Finally, crumble the feta over the eggplant with your fingers and bake for another 5–8 minutes until the cheese is melted.