Aubergine stuffed with meat and feta

Prepare the aubergines: cut them in half lengthwise and scoop out the flesh with a spoon, leaving a rim about 0.5–1 cm thick. Prepare the scooped-out aubergine flesh and diced red onion.

Heat 2 tablespoons of olive oil in a large pan and add the minced meat. Season with salt, pepper, and thyme, and sauté over high heat for 3–5 minutes until the meat turns white. Then add the onion, garlic, and diced aubergine flesh, and sauté for another 2–3 minutes. Pour in the water and vinegar, then add the chopped tomatoes. Cook over medium heat for about 30 minutes until the sauce thickens.

While the filling is cooking, preheat the oven to 170 °C. Line a baking tray with baking paper. Place the aubergine halves cut-side down on the tray, brush them with a little olive oil, and bake for 10–15 minutes. Then remove the tray, turn the aubergines over, and fill them with the prepared meat mixture. Continue baking for 25 minutes at 165–170 °C. Finally, crumble the feta cheese on top and bake for another 5–8 minutes until the cheese melts.