Stuffed Vegetarian Egg Plant

Time for a delicious recipe for dinner. It takes a little longer than you are used to from me, but it's 25 minutes in the oven, so in that time you can do other things! What then? Well I've vacuumed and hang the laundry, haha not so exciting.

Duration: 35 minutes

The ingredients for 1 serving:

• 1 egg plant
• 1 onion
• 2 garlic cloves
• 1 red paprika
• 1 tomato
• 1/2 ts cuminseeds 
• 1 ts sweet paprika powder
• 1/4 ts chili powder
• Salt & Pepper
• Olive oil

What you do:

1. Preheat the oven to 175 degrees Celsius. 
2. Chop the onion and fry it along with 2 crushed garlic cloves in a splash of olive oil over medium heat. Cut the eggplant in half (lengthwise) and scoop out the flesh into 1cm from the edge. I used a melon scoop to do this. Put the pieces of eggplant with the onions in the pan along with the spices and cook for 5 minutes. Meanwhile, cut the paprika and tomato into small pieces and fry briefly. 
3. Place the aubergine boats in a greased baking dish and spoon in the vegetable mixture. Season with salt and pepper and sprinkle with grated cheese or feta cheese. Bake about 25 in the oven until the cheese is melted and begins to brown.

Enjoy!