Stuffed Melanzane with Feta Cheese, Onion & Tomatoes

Clean the melanzane, rinse, pat dry, cut in half lengthwise. Remove the flesh except for a half-centimeter thick edge, chop and sprinkle with lemon juice. Peel onion, cut into rings. Dip tomatoes briefly in boiling water, peel, quarter and remove seeds, dice flesh. Steam with onion rings, eggplant mince and garlic in 3 tbsp. oil for 5 min. until soft, season with salt and season with pepper. Dice cheese and mix in. Fill the eggplant halves with the cheese and crack an egg over each one. Brush a baking dish with the remaining oil and place the melanzane in it. Steam in the oven at 200 degrees for 30-40 minutes. Mix the veal stock with the paradeis pulp and pour it little by little to the melanzane.

Remove the melanzane, sprinkle with parsley, keep warm. Stir yogurt and mint into the hot but no longer boiling tomato paste stock, season with salt and season with pepper. Serve with grainy cooked long grain rice or stick white bread with the melanzane.

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Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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