Aubergines stuffed with lamb and feta
Ingredients
Instructions
- 400 g Ground lamb
- 2 Eggplants
- 2 tomatoes
- 1 onion
- 2 garlic cloves
- 150 g Feta
- 6 basil leaves
- 3 tbsp. tablespoons olive oil
- 1 tbsp. ground cumin
- 1 pinch Chilli
- Salt
- Pepper
- Preheat the oven to 220°C.
- Wash the aubergines, cut them in half lengthwise. Cook them for 5 minutes in a large saucepan of boiling water.
- Drain them then place them in a large dish side by side.
- Scoop out the flesh, taking care not to puncture the skin.
- Cut the flesh. Slice the onion and chop the garlic.
- In a sauté pan, heat the olive oil, brown the onions in it for 3 minutes, add the garlic, the diced aubergines then the minced meat.
- Cut the tomatoes into cubes, add them to the preparation. Add salt and pepper, add the cumin and chilli, then the chopped basil.
- Stir and simmer for 5 mins.
- Garnish the aubergines with this preparation. Sprinkle with crumbled feta. Bake for 20 mins.
Aubergines stuffed with lamb and feta
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